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.
They are lovely Cathy:-)
Monique recently posted..Delightful Cookies~ For Stamps~Yet Again~
Boy, they sure would make someone happy on Valentine’s day – or any other day. Dipped in chocolate and gold sprinkles too? Count me in on these beauties.
Great job. These look delicious and what nice presentation.
Madonna/aka/Ms. Lemon recently posted..Curry Cauliflower
Very impressive cookies Cathy and I really like that they have a little thickness to them. Dipped in chocolate and gold sprinkles takes them over the top in presentation.
Sam
Sam @ My Carolina Kitchen recently posted..Pan-Grilled Chicken with Chorizo Confetti
Not only are they beautiful, they sound divine.
lol…..if I made every recipe in my stack…….I would need a larger kitchen door to go in and out of.
Absolutely gorgeous! So pretty for Valentine’s day. I love the gold sugar! And I’ll bet the peppermint and chocolate added the perfect touch. Thank you so much for trying one of my recipes, and for the link back. I’m so glad you were happy with it 😉
Allie | Baking a Moment recently posted..Rice Pudding with Blood Oranges in Vanilla Cardamom Syrup
I thought I saw these on Facebook perhaps and pinned them right away.
These are some seriously pretty cookies! Anything dark chocolate works for me
Liz @ Virtually Homemade recently posted..Chicken Puttanesca
These look so deliciously decadent! I think I might try toasted almond flour in place of the golden sugar.
Julia recently posted..Olympic Rings Gummy Candies (with Natural Colours}
Oooooooooooh, boy! These are right up my alley. I had a giant piece of dark chocolate (molten) cake today for lunch. These look divine, and I wish I had a dozen… I would be a pig and eat them all! 😉
xoxox
Sheila
these look perfect happy valentines day
rebecca recently posted..Roasted Broccoli and Blood Orange
I love how these cookies hold their shapes, Looks so neat with their clean lines. Hope you have a great weekend coming up!
These are right up my alley. I could use about a dozen right now!
[email protected] is How I Cook recently posted..George, King of Skyes and a Baby Burger
They are so pretty! My kids would love decorating and eating these cookies.
Pam recently posted..Asian Vegetable Stir Fry
Chocolate? I’m in! They look so pretty but most importantly, delicious!
Susan recently posted..Granola Bars with Dried Figs, Cherries and Coconut
These are just beautiful Cathy! And thin mints were always my favorite, I couldn’t stop eating them. I know these would be a huge hit with my family too! Pinning!
You couldn’t have a better ingredient than dark chocolate as far as I’m concerned. I just bought heart cookie cutters and now I have a nice recipe to use them with.
Karen (Back Road Journal) recently posted..Pulled Pork Tacos
Very pretty! I love the little dip in melted chocolate Cathy, sure makes them look fancy:@)
Happier Than A Pig in Mud recently posted..Red Bell Pepper Heart Deviled Eggs
What a fantastic way to change up a sugar cookie, especially for Valentine’s Day.
Barbara @ Barbara Bakes recently posted..Heart Shaped Cherry Hand Pies
The cookies are beautiful Cathy. Your kitchen must be finished since you are back to baking. Would love to see it.
Penny recently posted..Julia Child’s Kitchen and a Wintry Trip to DC
Oh those look yummy!
Perfect Valentine treat!
Debra recently posted..Radish Salad
I love these chocolate hearts, they look so pretty and yummy too!!! Thanks for the récipe.
Have a lovely week ahead.
FABBY
They are beautiful looking cookies, Cathy,and sound delicious! I love chocolate!
Pat @ Mille Fiori Favoriti recently posted..The National Western Stock Show and Rodeo
Love these – sugar cookies are one of my favorites and the addition of chocolate – well PERFECT! I’m making these for my husband for Valentines Day.
These chocolate cookie hearts are so cute and very delicious!
Those looks delicious! Great idea for Valentine’s too! I suppose you could also use white chocolate and add red sprinkles!
check out my site sometime!
Michael
michael recently posted..Strawberry Topped Cheesecake
I made your divine chocolate & chocolate dipped heart shaped cookies & they wre a huge hit over here! Everyone of my friends & I too, loved them! They are all gone now, all in 2 days! x
Yum Yum!
Sophie recently posted..My Aunt Pauline’s celeriac carrot soup with eggless chicken meatballs!
I’m a little behind on reading my blogger friend’s recipes. These are beautiful cookies, Cathy. I’m thinking these could be adapted for St. Patty’s Day… oooh, mint and chocolate! Your mystery ingredient club sounds like a fun challenge to be in. Alas, I don’t have the time for that– but one day, I will!
Foodiewife recently posted..Deluxe Sugar Cookies with a Simple Cookie Glaze
These caught my eye right away. Dipped and sprinkled with gold….these are a perfect Valentine’s treat! I like the thickness of the cookie<too….
Kate recently posted..Sun-Dried Tomato Risotto with Shrimp