Asap, I Need Choc. Nfsc Recipe

Baking By ShabbyChic_Confections Updated 6 Feb 2010 , 1:29am by bonniebakes

ShabbyChic_Confections Posted 26 Jan 2010 , 6:56am
post #1 of 11

I love the NFSC recipe, but this time I want to make chocolate decorated cookies for my DD's B-day to take to school.

Is there such a thing as chocolate NFSC??


10 replies
mvucic Posted 26 Jan 2010 , 7:16am
post #2 of 11

From the same website as NFSC.


CookieMeister Posted 26 Jan 2010 , 7:25pm
post #3 of 11

I use this one from this site:

They are a rich tasting, no spread cookie.

bonniebakes Posted 26 Jan 2010 , 10:54pm
post #4 of 11

I love the one form kitchengifts! I use hershey's dark cocoa and they are soooo yummy (and pretty!)

cookiemookie Posted 26 Jan 2010 , 11:38pm
post #5 of 11

Ditto CookieMeister!

Love that recipe!

ShabbyChic_Confections Posted 27 Jan 2010 , 12:25am
post #6 of 11

I love NFSC so much thtat i'm scared of using other recipes, but i'll give it a try.

kakealicious Posted 27 Jan 2010 , 12:58am
post #7 of 11

You can use the same NFSC recipe and substitute 1/2 Cup of flour for 1/2 Cup of cocoa powder. This was in Peggy Porschen's books. HTH!

mvucic Posted 27 Jan 2010 , 2:59am
post #8 of 11

I've had success with this chocolate recipe. It's fabulous, just like the NFSC. And if Antonia74 uses it, I know it works icon_wink.gif Fear not! You won't be disappointed!

TracyLH Posted 28 Jan 2010 , 12:38am
post #9 of 11

Okay, that does it. I think I finally need to do a chocolate cookie. icon_smile.gif

babypooh Posted 6 Feb 2010 , 12:38am
post #10 of 11

Thanks guys for the choc question is when baking with the choc, I have a hard time deciding whether they are done or not, unlike the regular cookies you can look at the edges and tell, when I bake with choc I leave in tooo long because they don't look like they are done, so when I take them out, because I leave in longer they come out burnt and dry...any suggestions in the knowing exactly when to take out...thanks again....

bonniebakes Posted 6 Feb 2010 , 1:29am
post #11 of 11

I use the "finger poke test" (like that official name??)... if I gently push on the tops and when my push just doesn't indent it anymore, I know it's done.

With cut-put cookies, I like them a little more done, so that when I put the icing on (which helps keep it moist) it's not too soft.

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