can anyone recommend a great chocolate cookie recipe for cut-out cookies? the ones i have tried so far are dry and don't have much of a chocolate taste. i need a recipe that doesn't have huge spreading or "puffing up" issues. i need a nice flat surface to decorate. but most of all i want "tasty" 
. can anyone point me in the right direction?
thank you!
diane
I use NFSC and make by the half batch.I substituted 1/2 cup cocoa for 1/2 cup flour.
They were too chocolatey for me ,but everyone loved them .Next time I'll only use 1/4 cup.And these don't spread at all.
This is my favorite: http://cakecentral.com/recipes/6959/dark-chocolate-rolled-sugar-cookies I think they taste like the cookie part of an Oreo, it that makes a difference one way or another.
Haha! Rincewind, thanks for the reminder! I was in my pantry the other night, trying to remember what cookie recipe I saw that I bought the instant espresso powder for. That's the one! 
drakegore....Yes they were dark dark brown and yes I used regular Hersheys cocoa.
My recipe tastes like a brownie. YUM, YUM.....
1 stick of Butter softened
3/4 cup Sugar
1/4 tsp Salt
1 Egg large
1 1/2 tsp Vanilla
1 1/2 cup AP Flour(Gold Medal)
1/2 cup Ghirardelli unsweetened Cocoa Powder
Cream butter and sugar just until light and fluffy. Mix in egg until yellow disappears. Then add vanilla. Combine sifted cocoa, flour and salt. Slowly add flour mixture to sugar mixture until it just about forms a ball. Then chill until firm. Then ready, set, bake! Bake at 350 for 10-12. P.S.- This recipe is easily doubled in a KA mixer.
http://allrecipes.com/recipe/best-ever-chocolate-cutout-cookies/detail.aspx
this SERIOUSLY is the BEST recipe ever!! I've lowered the servings to make 6 cookies before and it was STILL good!!!
Tastes like a chewy fudgy brownie, but what I loved about them the most is that they didn't spread at all!
Here are some pics of cookies I made using them and you can see the size of the modelling choc. cut out vs. the cookie, I mean they barely got any bigger at all! They taste sooooooooooooooooooooooooooo good too!!!
Totally agree with Rincewind! I'm decorating some right now, they are circles and they totally kept their shape!
If you look in my photos. I have some very recent Halloween cookies that I did. I really enjoy using stencils and having a flat surface to decorate is very important for great results. This recipe fits the bill perfectly!
It also tastes great!
Rose(cookiemookie)
KHhalstead what type of icing did you use on your cookies in the bouquet? The flowers are so pretty.
Thank you ladies for the recipes. I needed another chocolate roll out cookie recipe. The one I have is pretty good but from reading some of the ones posted in this thread....I think I've found one I'm going to stick with.
KHalstead, your cookies are very pretty
just checking in for my last report on the dark chocolate recipe:
they baked wonderfully with NO spreading. nice level tops to decorate on.
lovely, really dark brown color.
they tasted fantastic on the day i baked them with a great texture.
however, on the following day, they didn't taste as great. they were still really good, but the chocolate taste had mellowed a bit. perhaps that is normal with chocolate cookies.
No, that's not normal to loose the chocolate taste. Which cocoa did you use? I use Ghirardelli and I can promise you they still have that brownie cookie taste. Try my recipe I promise you, it's a can't miss with it.
BTW, your cookies are pretty!!!! 
cakeymom
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