¼ cup egg whites (about 2 large egg whites)
7 Tablespoons (85 g) sugar
½ teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup (90 g) all purpose flour
2 Tablespoons (30 g) unsalted butter, melted

Preheat the waffle cone machine to a color setting of around 4. Lightly brush both sides with oil.

In a small mixing bowl, beat together egg whites, sugar and vanilla. Stir in the salt and half of the flour. Add the melted butter and remaining flour, and beat until smooth.

Spoon 2 Tablespoons batter onto the center of a hot cone waffle machine. Close the lid, lock the latch. Bake for 1 minute. Check for proper color; close and cook an additional 20 to 30 seconds to desired color.

Carefully remove the waffle from cone waffle machine with a wooden fork onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form, pinching the bottom and holding the cone a few seconds to set its shape. Drop several chocolate chips into the cone, and push down with small dowel to the bottom to seal the bottom of the cone.

Cool completely.  Store in airtight container.  Yield: 6 cones.