Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Beat the egg whites and cream of tartar together on medium speed for 2-3 minutes until soft peaks form.

Gradually add in the superfine sugar and vanilla extract while mixing on medium-high speed for another 2 minutes until stiff peaks form.

Gently fold in the cocoa powder and then add the chocolate chip morsels, ensuring they are evenly distributed.

Drop mounds of the meringue mixture onto the prepared baking sheet, leaving about 2 inches between each mound.

Bake for 35-45 minutes until the tops are dry to the touch and glossy.

Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.