In a large bowl, whip eggs whites and cream of tartar for a minute. Add in the sugar after another minute of beating, a tablespoon at a time until all is incorporated, and stiff peaks form.

Beat in vanilla, then spoon into a pastry bag (with ½ inch tip) or a large zipper lock bag with the tip cut off.

Pipe meringue onto baking sheets in a wavy ghost-like shape.

Press chocolate chips into meringue to make eyes, then bake at 200°F for about 1 – 1 ½ hours. If you want slightly soft insides, remove from oven and allow to cool on counter. For completely crunchy cookies, keep in oven (with heat off and door closed) for another hour.