Hello and Happy Valentine’s Day! Sorry for lack of updates, as I’ve refrained from facing the polar vortex and am fighting off what’s left of a runny nose and cough, but I promise for more posts the rest of the month.
Now whenever I try out a new recipe, I always wonder if my end results will look like those from the source I got the recipe from. These cookies had a mix of good ones and bad ones. I think that’s just my luck for whipping up egg whites to make meringues for the first time. My technique wasn’t so great, but I’m sure with trial and error they’ll turn out better next time. Plus I’d like to make some adjustments to the recipe as well. My inspiration to make these cookies was because of a cookie I had from Starbucks late last year. It has a crisp but airy texture and tastes like a chewy brownie. If you do not know already, I’m pretty fond of brownies. I also love anything chocolate and it is Valentine’s Day so chocolate is the best thing to consume today, right?
Hope you have a great weekend!
Ingredients: 3 cups powdered sugar ½ cup plus 3 tablespoons unsweetened cocoa powder ¼ teaspoon salt 2 ½ cups chocolate chips (I’d suggest using less, maybe 1 or 2 cups depending on your preference) 4 egg whites, room temperature 1 tablespoon vanilla extract Directions: 1. Preheat oven to 350˚F. Line 2 large baking sheets with parchment paper. 2. Mix sugar, cocoa, and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; beat with electric mixer on high for 2 minutes, until a light stiffness forms. 3. Drop batter by teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly before carefully removing cookies from parchment paper with a spatula. Cookies may be soft and fragile, so proceed carefully to lift cookies and place them on racks to cool completely. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. (recipe source: The Café Sucré Farine)