Get quick and convenient access to just the hints you need for Nancy Drew: Danger By Design, without staying on our website. Just download a free trial
version of our UHS Reader software and
a copy of these hints. You will get the
same gradual hints you see here -- unlike ordinary cheats or a
walkthrough that can spoil your game.
You can also buy the full version of the UHS Reader
for Windows or macOS. For just $14.95, you get full access to hints for
hundreds of games and 1 year of free updates. You can also search, decode, or print an entire
game's worth of hints at once.
Ask the Author
If you have questions about a puzzle that aren't answered
anywhere in these hints,
you may contact the author.
Nancy Drew: Danger By Design Hints
Do these cookies really work?
Sure, though I couldn't get them to curl up at the edges. (And I don't think it's the mint that would make them curl; more likely, it's that huge mass of butter, which essentially gives you deep-fried cookies.) Here's a more complete recipe, if you want to try it yourself; I had to guess on a couple of items, like the oven temperature and exactly how much mint constitutes a "sprig," though.
PLEASE NOTE: If you're not old enough to be in the kitchen alone, ask a grownup for help and/or permission before you start. In fact, even if you *are* old enough, you'd better ask; not everyone is happy to suddenly have a boatload of high-calorie cookies in the house, especially with the mess they leave behind.
JJ's Mint Chocolate Chip Cookies
3 sticks (1 1/2 cups) butter, room temperature
1 cup white sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 to 10 leaves fresh mint
1 cup semisweet chocolate chips
Preheat the oven to 375 degrees. Beat butter and sugars together until you have bits the size of peas. Add eggs and vanilla and mix till smooth. Add flour, baking soda, and salt. Chop up the mint (leaves only, no stems) very fine and stir the mint and the chocolate chips into the batter. Drop about two tablespoons of batter for each cookie on the sheet, leaving LOTS of room between cookies because they spread like crazy -- I only got five cookies on the cookie sheet each time. Bake for 12 to 15 minutes, until the cookies are golden brown. Remove from the cookie sheet immediately and transfer to a cooling rack; if you leave them on the cookie sheet more than a minute they stick and are very hard to remove. Makes several dozen very crisp cookies.
The mint doesn't really add much flavor, oddly, and what it does add is rather ... grassy. If I was going to rework these cookies to my own taste, I'd cut the butter down, add in some oatmeal, and use either a double-handful of mint or mint extract. But they're lovely just as they are.
