i see a lot of chocolate and dark chocolate roll out sugar cookie recipe but i cant remember which one i used but it was too soft and it spread a lot anyone have a chocolate and dark chocolate roll out recipe to recommend that could hold using ri and glace icing? thank you
I use the one on the kitchengifts website (where the NFSC recipe is also).
I use a variation of this one....
I tweeked mine a little but this is the base recipe. The cookies hold their shape well and take the RI without any problems.
I just made the Dark Chocolate Rolled Sugar Cookie recipe (http://cakecentral.com/recipes/6959/dark-chocolate-rolled-sugar-cookies) this weekend. I made some adjustments (see http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=161144 and they came out great! I love this recipe and will use it agin. I didn't have any trouble with spreading. It kept its shape and was very flat and easy to decorate. Hope this helps.
I always use this recipe from Smitten Kitchen and it bakes up beautifully, no spreading, nice and soft if you don't overbake them:
i use the one right here on cc
i love it. i use it exactly as written except for the times i add coconut extract (then add almond icing).
the dough is a dream to work with and it holds it's shape and, best of all, it tastes great.
this is my fav. recipe...they taste like yummy decadent brownies and they don't spread. Here is a pic of some cookies I made using this recipe, I used the same cutter for the candy clay on top of the cookies (so you can see exactly how much the cookies spread) HTH
wow thanks i will def try it.. does it harden up enough to be stacked im afraid of it breaking. Does these recipe hold up pretty well?
Just a note - after I cut them and put them on the pan - I pop my cut out cookies into the freezer for a few minutes before I put them in the oven - helps them hold their shape while baking.
Hi - I just started cookies and am by no means professional but I've found this site to be VERY helpful: http://cookiecrazie.blogspot.com/
I've asked her questions before and she is extremely helpful. I follow all of her tips for cookies and this recipe is fabulous!
This is the recipe I use - Reduce flour by 1/2 cup and add 1/2 cup DARK chocolate cocoa powder. YUM!
I agree, the pumkinwaffles recipe is great! Easy to make, no spreading, they taste great and it can easily be halved if needed. http://cakecentral.com/recipes/6962/rolled-dark-chocolate-cookies
The Flour Pot Christmas Cookie Book has a good chocolate cookie recipe, and it doesn't spread, at all. Its texture reminds me of the center of a Thin Mint.