Brutti ma Buoni (Ugly but Good) Cookies
Yield: 24 large or 48 medium cookies
  • 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)
  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.
How to store: 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.
Recipe by Baked Sunday Mornings at