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Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, whisk together the egg whites and powdered sugar until the mixture is smooth, glossy, and the sugar has dissolved.
Add the cocoa powder, salt, and vanilla, then gently fold together. The batter should look more like brownie batter than cookie dough.
Chef tip: For the most dramatic crackly tops, make sure the egg whites and sugar are fully dissolved before folding in the dry ingredients. A blender or stick blender works great for this.
Stir in the chocolate chips (optional, but never a bad idea).
Scoop about 2 tablespoons of batter per cookie, spacing them out on the baking sheet—they spread quite a bit.
Bake for 2 minutes at 375°F, then lower the temperature to 350°F and bake for another 8–9 minutes, until tops are shiny and crackly but centers are still soft.
Cool for 5 minutes on the tray, then transfer to a rack.
Once cooled, spoon 1 tablespoon of pistachio butter onto one cookie and press another on top to make a sandwich.