I'm using a recipe from the Chocolate book, she specifies Devils Food.
I'm substituting Swiss Chocolate and adding 2 tsp of espresso powder.
They are spreading too much, the cookies won't hold their shape. They taste divine, considering I don't like sweets or chocolate. She says 12 tbsp of butter.
I refrigerated the dough and after cutting put the cookie sheet in the freezer, still too much spread.
Should I cut back the butter to 8 Tbsp or 6? I also have butter flavored Crisco and butter extract so I can do them that way as well.
Thank you for any help you can give me.
You could always try adding some flour. I haven't tried the cookie recipes from her book, but all the cakes I've tried have been wonderful! Let us know if you tinker with the recipe, and what results you get.
There is a thread talking about cake mix cookies with a lot more info and recipes. It's one of the first 5. Check it out.