Hello Scribe friends, Suze here. You know how I like my novels? Both the ones I read, and hopefully the ones I write? Fresh, and not too sweet. I want to read something new and different each time I open a book, and I don’t care for a character who is too good or too kind or too perfect all the time — unless of course that’s her fatal flaw which proves her undoing.
Fresh, and not too sweet, is how I like my cookies too! It’s recipe week here at the Scribes, so let me give you one of my family’s favorite cookies – Chocolate Mint Sugar Cookies. These are very pretty with their sparkly, slightly crispy sugary crust, and they’re not overly sweet (hmmmm, that sounds a bit like Parseltongue, doesn’t it? Very sibilant).
- 2-1/2 c. flour
- 1-1/2 tsp baking powder
- 3/4 tsp. salt
- 1 c. sugar
- 3/4 c. vegetable oil (use a neutral-tasting oil such as canola or safflower, not olive or peanut oil)
- 2 eggs
- 1tsp. vanilla
- 1 bag mint-flavored chocolate chips**
- 1/2 c. of granulated sugar, placed in a shallow dish
Preheat oven to 350 degrees. Mix flour, baking powder, salt and sugar together in large bowl (I just use a fork). In smaller bowl, mix together the oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until blended (a wooden spoon works fine. No need to haul out the mixer), then stir in chips. (Dough looks a little oily — this is normal) Refrigerate for an hour or so to make the next step easier.
When the dough is cold, scoop out dough and roll between your hands into bigger-than-a-walnut, smaller-than-a-golf-ball sized balls. I use a 1-1/2 tablespoon scoop to make them nice and uniform. Roll the dough balls in the granulated sugar to coat evenly all around, then place on a cookie sheet lined with parchment or a silicone baking mat and bake until they are set, but not browned (13-15 minutes). While I’m waiting for one tray to bake, I like to keep the rest of the dough balls in the fridge so the cookies keep their shape.
Makes about 3 dozen cookies.
** Mint Chocolate Chips can be difficult to find (they are usually only available around the holidays) — in fact, this recipe is from the back of the Hershey’s bag, and has been around for ages. Andes also sells mint chips this time of year. I’ve never tried this, but I’ll bet you could roughly chop up a bag of Andes Candies (foil wrappers removed, of course!) and use them as a substitution. Another alternative, which I have tried and which works pretty well, is to add a teaspoon of peppermint extract to the dough, and use a bag of regular semisweet chocolate chips. The mint flavor isn’t as strong though.
So tell us. Have you read or seen anything totally fresh lately? Perhaps featuring an old theme or topic presented in a new way? Or if you don’t want to have to think too hard, just tell us what kind of cookie is your favorite. We’ll have a cyber cookie swap!