HowCoolGomo1
Posted 26 Dec 2009 , 6:17pm
post #1 of 3
I'm using a recipe from the Chocolate book, she specifies Devils Food.
I'm substituting Swiss Chocolate and adding 2 tsp of espresso powder.
They are spreading too much, the cookies won't hold their shape. They taste divine, considering I don't like sweets or chocolate. She says 12 tbsp of butter.
I refrigerated the dough and after cutting put the cookie sheet in the freezer, still too much spread.
Should I cut back the butter to 8 Tbsp or 6? I also have butter flavored Crisco and butter extract so I can do them that way as well.
Thank you for any help you can give me.
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