I used to be a magazine junkie. When I started packing to move from Hong Kong to Canada, I was looking at my bookshelf filled and stacked with ages-old magazines and thought Holy Crap! Turned out I had come up with over ten ultra-heavy boxes of magazines, and the moving workers was gasping for breath trying to lift them up, wondering what the hack was inside!
Now most of the magazines are gone. I tried to cut lose with a lot of memorabilia starting few years back. Just thought it through and realized I wouldn’t have time to even touch these stuff anymore. What’s the point of wasting space to keep them?! People might think it’s hard to get rid of things. But not for me. I haven’t missed any of them since then! I now get what I need from Internet. I don’t normally read magazines anymore.
Except Bon Appétit, the very first food related magazine that I have ever subscribed. I write a lot about food here, but have never done so for food magazines. But the truth is I am actually quite interested in the people who work behind the food magazines that I love to read each month, like Bon Appétit.
This cookie recipe from Bon Appétit has become one of my go-tos. Such a simple one-bowl recipe that gives you a bunch of heavenly chocolatey goodies! Like what it says on the magazine, if a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.
Ingredients (around 24 cookies):
3 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon salt
2 large egg whites
1 large egg
4 ounces dark chocolate, chopped
Preheat oven to 350F. Line two baking sheets with parchment paper.
Whisk powdered sugar, cocoa powder and salt in a large bowl.
Whisk in egg whites and egg. Then fold in chopped chocolate.
Spoon batter by the tablespoon on to the prepared baking sheets, spacing 2 inches apart.
Bake for 14 to 16 minutes until cookies are puffed, cracked and set just around the edges. Transfer to wire rack to cool completely.