This week I’m participating in the third get-together of THE MYSTERY INGREDIENT CLUB hosted by my friend, Michael Lee West, at RATTLEBRIDGE FARM. Can you guess what the mystery ingredient is this time?…yup, you are right…it’s DARK CHOCOLATE. I don’t think there could be a more appropriate ingredient than this a few days before Valentine’s Day. I have had this recipe for Chocolate Sugar Cookies in my recipe stack for several weeks and I could just picture in my mind little heart shaped cookies decorated with gold sprinkles.
I found this recipe at Baking a Moment and I urge you to visit Allie’s blog for a tutorial on making these cookies and some excellent tips on handling the dough. She suggested using rolling pin rings to get the perfect thickness. I bought some and couldn’t get the darn things to fit on my rolling pin. It was a good idea anyway. I thought the dough was a little tricky to handle and I chilled it well before I rolled and cut the cookies.
If you have a craving for chocolate this is the cookie for you. It has a rich, intense chocolate flavor and isn’t too sweet, a nice contrast to the semisweet chocolate coating. I melted 8 ounces of baking chocolate in the microwave, 15 seconds at a time until it was melted, and added a teaspoon of peppermint extract…not flavoring…and mixed it in well. This reminded me of one of my favorite cookies…Girls Scout Thin Mints. Dip the cookies and just tap off the extra. Easy…peasy. This is a sturdy cookie that holds its shape well when cut into fancy shapes.
The MYSTERY INGREDIENT CLUB is one of my favorite blogging events and it is so interesting to see how creative people are with their entries. Several weeks before the Club meets we are given a specific ingredient to work with and post about. It is open to everyone so get right over to RATTLEBRIDGE FARM to see how you can enter. Michael Lee is a grand hostess and everyone has a good time.
- ½ cup unsalted cold butter, cut into small cubes
- 1 tablespoon light vegetable oil such as canola
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg
- ¼ cup cornstarch
- ½ cup unsweetened cocoa powder
- 1-1/4 to 1-3/4 cups all purpose flour
- Cream butter, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment just until the mixture is smooth. Do not over beat as this will incorporate air into the dough, which may cause spreading.
- Add the egg and mix just until incorporated.
- Add the cornstarch, cocoa powder and flour and mix until well combined. If you roll and cut the cookies right away you may need more flour. The dough becomes drier as it sits, so if you are planning to chill and roll/cut later, use a little less flour.
- Preheat the oven to 375 dgrees.
- Roll the dough to a thickness of ¼ inch between 2 sheets of parchment paper.
- Bake on parchment or silpat lined baking sheets for 9 to 12 minutes depending on the size of the cookie. The cookies should look dry on the surface and be firm around the edges and soft in the middle.
- Cool completely before decorating.