Sorry if this has been asked 6 million times over, but the search function didn't bring me any results I can really work with...
Is there a chocolate version of NFSC or a simple way to add melted chocolate or cocoa powder to it so that the cookies TASTE like chocolate without being bitter, but still retain the correct consistency to use with cookie cutters? Did that make any sense? 
If you add extra dry ingredients (cocoa powder), then you'd need to add add'l liquid to offset it. If you add extra liquid (melted chocolate), you may need to add more dry ingredients (flour) to offset it.
I've done it but don't ask me the quantities. I just keep adding stuff until it looks right. Works for me.
debi, i hate that ''until it looks right'' method of yours. my eyeballs aren't calibrated correctly so looking right to me usually means having a mountain of cookie dough the size of kalamazoo. 
lol
debi, i hate that ''until it looks right'' method of yours. my eyeballs aren't calibrated correctly so looking right to me usually means having a mountain of cookie dough the size of kalamazoo.
lol
Yeah, my kids hate it, too. They can't make my chcken-n-dumplins, my chili, my beef-n-noodles, my tuna casserole, my meatloaf. Although everyone says my son-in-law comes closest to the meatloaf. As he put it, "I'm probably the only one who understands how much "a sh*tload of ketchup" is!" 
What's hard? Pour ketchup in "until it looks right!" 
I recently turned the recipe into chocolate by substituting 1 cup of cocoa powder for 1 cup of flour. They came out tasting like brownies. 
All my coworkers loved them. But use a good brand of cocoa powder.
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