Chocolate/dark Roll Out Cookie Recipe Help
Baking By sugarinspired Updated 18 Mar 2010 , 4:34pm by mandymakescakes
i see a lot of chocolate and dark chocolate roll out sugar cookie recipe but i cant remember which one i used but it was too soft and it spread a lot anyone have a chocolate and dark chocolate roll out recipe to recommend that could hold using ri and glace icing? thank you
I use the one on the kitchengifts website (where the NFSC recipe is also).
I use a variation of this one....
http://cakecentral.com/recipes/6959/dark-chocolate-rolled-sugar-cookies
I tweeked mine a little but this is the base recipe. The cookies hold their shape well and take the RI without any problems.
HTH
I just made the Dark Chocolate Rolled Sugar Cookie recipe (http://cakecentral.com/recipes/6959/dark-chocolate-rolled-sugar-cookies) this weekend. I made some adjustments (see http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=161144
and they came out great! I love this recipe and will use it agin. I didn't have any trouble with spreading. It kept its shape and was very flat and easy to decorate. Hope this helps.
I always use this recipe from Smitten Kitchen and it bakes up beautifully, no spreading, nice and soft if you don't overbake them:
http://smittenkitchen.com/2008/04/brownie-roll-out-cookies/
i use the one right here on cc
http://cakecentral.com/recipes/6962/rolled-dark-chocolate-cookies
i love it. i use it exactly as written except for the times i add coconut extract (then add almond icing).
the dough is a dream to work with and it holds it's shape and, best of all, it tastes great.
http://allrecipes.com/recipe/best-ever-chocolate-cutout-cookies/detail.aspx
this is my fav. recipe...they taste like yummy decadent brownies and they don't spread. Here is a pic of some cookies I made using this recipe, I used the same cutter for the candy clay on top of the cookies (so you can see exactly how much the cookies spread) HTH
wow thanks i will def try it.. does it harden up enough to be stacked im afraid of it breaking. Does these recipe hold up pretty well?
Just a note - after I cut them and put them on the pan - I pop my cut out cookies into the freezer for a few minutes before I put them in the oven - helps them hold their shape while baking.
Hi - I just started cookies and am by no means professional but I've found this site to be VERY helpful: http://cookiecrazie.blogspot.com/
I've asked her questions before and she is extremely helpful. I follow all of her tips for cookies and this recipe is fabulous!
http://allrecipes.com/Recipe/Soft-Sugar-Cookies-V/Detail.aspx
This is the recipe I use - Reduce flour by 1/2 cup and add 1/2 cup DARK chocolate cocoa powder. YUM!
I agree, the pumkinwaffles recipe is great! Easy to make, no spreading, they taste great and it can easily be halved if needed. http://cakecentral.com/recipes/6962/rolled-dark-chocolate-cookies
The Flour Pot Christmas Cookie Book has a good chocolate cookie recipe, and it doesn't spread, at all. Its texture reminds me of the center of a Thin Mint. 
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