Preheat oven to 300 degrees. Using a stand mixer or hand mixer beat egg whites, cream of tartar and salt until soft peaks form. Add in powdered sugar and cocoa powder at a low speed. Fold in chocolate chips.
Line 2 large cookie sheets with parchment paper. Fill a piping bag or large ziploc bag with meringue batter. If using a ziploc bag cut a ½ inch hole on one of the bottom ends of the bag. Pipe approximately 1 oz of merengue batter in the shape of a circle, continue until cookie sheets are filled.
Bake 20-25 minutes until a crust forms on the top of the cookies. Remove from oven and cool completely on sheet pan. Remove from parchment and enjoy! Store in an dry airtight container.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chocolate-chocolate-chip-meringues/