Cake Doctor Cookie?

Baking By HowCoolGomo1 Updated 27 Dec 2009 , 3:15am by luv2bake6

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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.

2 replies
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GeminiRJ Posted 26 Dec 2009 , 6:30pm
post #2 of 3

You could always try adding some flour. I haven't tried the cookie recipes from her book, but all the cakes I've tried have been wonderful! Let us know if you tinker with the recipe, and what results you get.

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luv2bake6 Posted 27 Dec 2009 , 3:15am
post #3 of 3

There is a thread talking about cake mix cookies with a lot more info and recipes. It's one of the first 5. Check it out.

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