I usually make an all-butter vanilla cookie. I love the way it's so easy to make, is nice to handle, and most importantly, doesn't spread when baked. The recipe is this:
400g caster sugar
800g plain flour.
However, I have a customer request a chocolate cookie and I haven't done this before.
Does anyone have a tried and tested recipe, please? Or do you think it would work if I replaced some of the flour with a good quality cocoa powder... and if so, how much?
Cookie Crazie... you will like her site, gives her recipes, which includes her chocolate recipe. I am sure it could be adapted to any recipe.
Forgot to mention... she does sub the flour for cocoa powder.
Off to look at the site now.
Edited to say: Wow! What a wonderful site. Thank you for the link!!!
Glad you liked her work. She is so talented... and all for charity.
Thanks so much for this link, scp1127; I'm just getting into cookie decorating and when pressed for time the other day, I was looking for a recipe that didn't need refrigeration *and* wouldn't be a crumbly mess when I tried to roll it out. Cookie Crazie's recipe fulfilled both requirements....and was delicious to boot!