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In the Oven: Brutti ma Buoni (Ugly but Good) Cookies

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We’re starting off 2016 with pistachio-chocolate chip meringue cookies. Posting date is January 3!

Brutti ma Buoni (Ugly but Good) Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 24 large or 48 medium cookies
Ingredients
  • 3 tablespoons all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • 4 large egg whites
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1½ cups (185 g) shelled pistachios, coarsely chopped and toasted
  • 6 ounces (170 g) mini dark chocolate chips or chunks (about 1 cup)
Instructions
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
  2. In a small bowl, sift together the flour, cocoa, and cinnamon. Set aside.
  3. In the bowl of a standing mixer fitted with the whisk attachment, combine the egg whites and sugar and whisk until just combined, about 15 seconds. Set the mixer bowl over a saucepan of simmering water (the bowl should not touch the water) and whisk by hand until the sugar is completely dissolved and the mixture is warm to the touch, 4 to 6 minutes.
  4. Transfer the bowl back to the mixer and whisk on medium-high speed until the mixture is glossy and voluminous and slightly stiff peaks begin to form (when you pull out the whisk, a peak should form, then slowly flop over). Add the vanilla and beat until incorporated.
  5. Switch to the paddle attachment of the mixer, then add the flour mixture, beating just until incorporated. Scrape down the sides and bottom of the bowl and mix for 5 more seconds. Remove the bowl from the mixer and use a rubber spatula to manually fold in the nuts and chocolate.
  6. Using a small ice-cream scoop (about a scant tablespoon) with a release mechanism, drop the mixture onto the prepared baking sheets, leaving about 2 inches (5 cm) between all of the cookies. (Alternatively, for larger cookies, scoop and drop by heaping tablespoons.) Bake for 15 to 20 minutes (smaller cookies will bake faster), rotating the pans halfway through the baking time, until the cookies are hard and crackly on the surface.
  7. Set the pans on a wire rack to cool for 5 minutes. Use a spatula to transfer the cookies to the racks to cool completely.
Notes
[i]How to store: [/i]These cookies taste best the day they are made; however, they are still quite good within 2 to 3 days if stored at room temperature in an airtight container.

 

Comments

  1. I am an accomplished, albeit novice baker. My first attempt at this cookie.

    First, the nuts and chocolate are a superb combination. That part is a definite winner.

    My experience….

    This batter is gooey and sticky. Accordingly, I decided it would be easier to pipe them than to try to use a scoop. These cookies pipe nicely, using a large bag with a large straight tip. I piped them size about 2 bites each, shaped like a Hershey’s Kiss, resulting in about 38 to the recipe. Baked 20 minutes.

    Note they did not expand nor did they spread. The cookies stayed exactly where and in the shape I piped them.

    A bit disappointing, I got a burnt sugar taste on some of the cookies, which had slightly darkened bottoms. Some others were very good, having no burnt taste. In this case there was no discernible browning on the bottom. I take responsibility for the uneven baking as I did not rotate the pans until more than half way through the baking. The good news, however, is that I learned a lot about this type of cookie by the slightly uneven baking.

    I think this recipe has superb potential. Having read similar recipes before settling on this one, a lower over temperature seems like it is probably a good idea. I will try 325 deg and perhaps 16 minutes. With a bit more experience with this, I think I will have a hit on my hands.

    It would be helpful if the author provided some better advice on when the cookies are done. I saw that mine had risen and cracked just a bit, but left them in the full 20 minutes since they were on the larger side and since we want this type of cookie to dry out on the surface.. I probably should have taken them out when I saw the initial slight puffiness and cracking.

    One could also spread the cookie a bit, getting a thinner cookie. I suspect the results would be very good indeed.

    Would like to hear some advice on my observations.