The name says it all--Ugly, but good. These almond and chocolate cookies are lumpy and irregular in shape.
Ugly But Good Cookies Recipe
- 2 cups slivered almonds
- whole almonds for garnish
- 1 cup plus 2 Tbs sugar
- 4 large egg whites at room temperature
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- parchment paper for baking
- Place almonds on baking sheet, and toast for 10 to 12 minutes at 350F.
- Remove the almonds from the oven and let them cool completely.
- Reduce oven temperature to 300F.
- In a food process with the metal blade in place the toasted almonds and sugar, and pulse until the almonds are coarsely chopped.
- Place the egg whites and salt in a mixing bowl.
- Whisk until foamy.
- Add the vanilla and continue to whisk the egg whites until you have stiff peaks.
- Gently fold the almond mixture and mini chips into the egg whites.
- Line baking sheets with parchment paper.
- Drop the batter by tablespoonfuls onto the parchment paper, leaving at least 1" between the cookie batter.
- Top each cookie with a whole almond.
- Bake the cookies for 25 minutes or until lightly browned.
- Remove cookies from the oven and set aside for 2 minutes.
- Use a spatula to remove the cookies to a wire rack to cool.
Note: A great alternative is to add a 1/2 tsp espresso coffee instead of vanilla extract.
To properly whisk eggs the bowl and beaters must be totally grease and oil free.
When incorporating the almonds into the egg whites I like to use a spatuala instead of a spoon. The thin spatula helps to prevent deflating the egg whites.