(awkward silence accompanied by embarrassed blush)
How are you?! Are you all right? It’s been a while, it’s all my fault.
(nervous giggle followed by a hurried explanation and more blushing)
The holidays, you know, the family, the friends, the eating, the feasting, the socializing, the buying, the selling, the other friends, the other family…and then the birthdays, and the socializing, and the eating, do you know how many birthdays there are in January? A whole lot of ’em. It’s not a good excuse, I know, but are you a good blogger? Can you give me some tips? If not, can you just forgive me?
I promise, I’m back and I’m here to stay. It’s a new year and new recipes await!! Like this one:
Maybe these are a little wild to be the first recipe of 2015, and to be honest I thought perhaps they were my first kitchen catastrophe of 2015. But the day after I made them, I sat down with a warm cup of Earl Grey tea, a book, and one of these cookies just for the heck of it. The next thing you know, I had to put down my book and grab another cookie to contemplate the subtle loveliness of chocolate, sugar, and Chinese 5 Spice.
The moral of that anecdote is that these cookies will be great the day they are made but they will be even better the next day. So for the best results, exercise some restraint, make yourself a cup of tea and eat one of these (or two of these) the day after you bake them.
Here’s what you need:
1/3 cup granulated sugar
2 teaspoons Chinese 5 Spice
1 1/2 cup all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
14 teaspoons butter
1 3/4 cup packed light brown sugar
2 teaspoons double strength vanilla extract
1/2 teaspoon salt
1 large egg and 1 egg yolk
Preheat your oven to 350 F.
Combine sugar and 5 Spice on a plate and set aside for future cookie rolling!
In a medium to large bowl melt the butter. While you let it cool down a bit, combine the flour, cocoa, baking soda, and baking powder.
Check the butter, if it’s still a little warm that’s fine, go ahead and whisk in the brown sugar, vanilla extract, and salt until smooth. Now add the egg, yolk, and the flour mixture. Stir until combined.
Place the dough in the refrigerator, you want it to cool down so you can easily roll it into balls. Take the balls and roll them through the sugar and 5 Spice mix you placed to the side.
Place the dough balls on a parchment lined baking sheet and flatten them with a glass, sprinkling the flattened tops with a little more sugar & 5 Spice (hint: too much is never enough when it comes to sugar cookies and sugar).
Bake for 12 minutes. Transfer to a wire rack to cool. My dough balls were about 2 Tablespoons worth of dough and this recipe made about 24 cookies.
It’s good to be back, hope you enjoy!
Charleston Spice Co.