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Chocolate sugar cookies?

post #1 of 24
Thread Starter 
So, everyone that I've been selling cookies to loves the taste of my sugar cookies. I am very happy with the recipe and they always turn out so good. But now I'd like to branch out and offer a chocolate sugar cookie. Anyone know how I would do that? Should I just add cocoa powder to the original recipe?
Thanks! icon_biggrin.gif
post #2 of 24
Did you do a search in the recipes area? I believe there is a recipe there.

Do you mind sharing the recipe you use for your sugar cookies? I have to make 100 cookies for next weekend. Would love to try your recipe since it is so well liked.

Cindy
post #3 of 24
I have no answer for you, but I would like to know also. I use the NFSC recipe here and I love it. I was even wondering of simply substituting some cocoa powder for the flour to make it chocolate....maybe that might work who knows... I need to experiment.

Please share your chocolate sugar cookie recipe!

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post #4 of 24
Thread Starter 
Cindy-
I haven't checked the recipe section. I will do that.
The sugar cookie recipe that I use is the thick-cut out one from allrecipes.com. It is AMAZING. They always turn out so soft and thick. They are buttery and just melt in your mouth. I made a huge batch for my dad's work - Target over Christmas. I didn't have to decorate them - I just cut out xmas shapes. He said everyone asked what bakery he got them at. haha. They have always been a hit and I have never had an issue with the recipe.
Give it a try. icon_smile.gif
post #5 of 24
I have seen cake recipes (Martha Stewart on the Today Show most recently) that simply sub 1/2 cup cocoa for 1/2 cup flour. I have not tried this, but it might work for cookies too.
post #6 of 24
Thread Starter 
Thanks everyone. Mariela, I might try that. I'll see how it turns out. I kind of wanted to use the sugar cookie recipe I already use because it works so well. I'll experiement and report back. icon_smile.gif
post #7 of 24
Quote:
Originally Posted by LesGateauxCheri

Cindy-
I haven't checked the recipe section. I will do that.
The sugar cookie recipe that I use is the thick-cut out one from allrecipes.com. It is AMAZING. They always turn out so soft and thick. They are buttery and just melt in your mouth. I made a huge batch for my dad's work - Target over Christmas. I didn't have to decorate them - I just cut out xmas shapes. He said everyone asked what bakery he got them at. haha. They have always been a hit and I have never had an issue with the recipe.
Give it a try. icon_smile.gif



The Best Rolled Sugar Cookies??
That's the ones I use... sooo good!
post #8 of 24
Chocolate Sugar Cookie Recipe:

http://www.cakecentral.com/cake_recipe-4863-4-Chocolate-Sugar-Cookies.html

Les, there are tons of sugar cookie recipes on allrecipes.com...can you give me the name of the one that you use?

Thanks!
post #9 of 24
I checked Peggy Porchen's book out of the library. She says to change out 1/2 cup flour with 1/2 cup cocoa in her recipe. She also suggests other changes- adding lemon zest and juice, orange zest and juice.
post #10 of 24
http://www.cakecentral.com/cake_recipe-2136-CHOCOLATE-ROLLED-COOKIES.html

this recipe has been used by quite a few people here...it's in the recipe section
post #11 of 24
LesGateauxCheri...I was wondering the same thing as Cindy531...which recipe do you use from Allrecipes for your sugar cookies? I have always used NFSC, but am always game to try something new. I went to Allrecipes and there are a LOT of sugar cookie recipes. Could you give us the link to the one you use? Thanks!
post #12 of 24
I think this could be the one she is talking about. Am I right LesGateauxCheri?
http://allrecipes.com/Recipe/Sugar-Cookie-Cutouts/Detail.aspx
My newly begun blog -
www.yumsiliciousbakes.blogspot.com [Do visit]
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My newly begun blog -
www.yumsiliciousbakes.blogspot.com [Do visit]
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post #13 of 24
Thread Starter 
Hi everyone,
Actually, this is the recipe that I use:
http://allrecipes.com/Recipe/Thick-Cut-Outs/Detail.aspx
They are the best cookies I have ever tasted and so easy to make. All of my customers say they are the best they have tasted as well. They don't puff up too much - so the cutouts that you do hold their shape so well. Give it a try. icon_smile.gif
post #14 of 24

I'm experimenting with chocolate roll-out cookie recipes.  Any idea how the most beloved choc cookie 'Oreos' can be made without EGGS?

there are none listed in the ingredients. no eggs. just sugar, flour, cocoa, oil, salt, vanilla & chemicals.  I think that oreos are just the holy grail and I'm having a pipe dream here.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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post #15 of 24

I've used this recipe to great success, though I followed a couple of the suggestions in the comments and use 2 eggs and 12 tablespoons of cocoa powder. I also don't chill it as much. Many times, I've just rolled it out and cut immediately and chilled for half an hour or more before baking. It barely spreads at all that way so is great for cutout shapes to be decorated.

 

http://allrecipes.com/Recipe/Chocolate-Cut-Out-Cookies/Detail.aspx

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