Ok, I need a recipe for a chocolate sugar cookie that wont really spread a whole lot. I am using the mini alphabet cutters to spell out something, so if the cookie spreads too much the letter will be unrecognizable. Someone suggested the NFSC recipe, but is there a way that I can convert it to chocolate and still get the firm, non spreading dough??
I thought I could just add some melted chocolate and maybe some cocoa powder, but I know that adding that will change the consistancy of the dough. Does anyone have any suggestions for converting the NFSC to a chocolate cookie instead without the spreadage??
Thanks! Perfect! I did a search, but I looked up Chocolate Sugar Cookie Recipe, and came up with nothing. It didnt occur for me to look up Chocolate NFSC. I am such a dork sometimes Thanks Again!