Preheat oven to 250 degrees.  Line a baking sheet with parchment paper.

Add egg whites to a medium bowl in a stand mixer.  With the whisk attachment, beat egg whites, salt, cream of tartar, and peppermint extract,  on medium speed, until soft peaks form.

Start to gradually add granulated sugar, 1 tablespoon at a time, to mixer on high speed.  Beat for 6-8 minutes, until glossy high peaks form.  Using a spatula, gently fold in chocolate chips.

Using a 1 ½ tablespoon cookie scoop, scoop out the meringue mixture and drop cookies on parchment paper lined baking sheet, 2 inches apart.

Cook for 40-45 minutes, until firm to the touch.  Turn oven off and let meringues sit in warm oven for 1 ½ hours.  Serve and enjoy!!