I normally use NFSC all the time...can I just add some cocoa to this to make them chocolate??

Here's one that I use:

MARTHA STEWARTS' CUT-OUT CHOCOLATE SUGAR COOKIES


They taste like rich fudgy brownies only in cookie form.

1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)


Directions:
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inches thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
Using 2- to 3-inch cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.


Hope this helps.

mikeebabe, do these spread?

i highly recommend the dark chocolated rolled cookies (recipe here on cc).
they taste wonderful and they bake up perfectly....no spread.
and they take additional taste well; add coconut, banana, or raspberry extract and get a really terrific cookie.

thanks drakegore. Is this the one posted by pumpkinwaffles? It seems to have gotten some rave reviews.

that's the one .
if you want to see how dark it is, you can see it in my photos.

Thanks for your help. I did look at your pictures. You are very talented. I love the way the green looks against the chocolate on the plaid pears.

Yes, but does anybody know can you add cocoa to the NFSC cookie recipe?

i am pretty sure that you can swap out 1/2 cup of the flour for 1/2 cup cocoa powder on the NFSC.

Love the recipe posted by pumpkinwaffles!

It's great with either the special dark or regular cocoa powder!