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Black and White Dough

  • yield: Makes about 4 3/4 pounds

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Ingredients

  • 4 cups (8 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners' sugar
  • 7 1/2 cups bread flour
  • 1/3 cup Dutch process cocoa powder

Directions

  1. Step 1

    To make the white dough, place 2 cups (4 sticks) butter, 1/2 teaspoon vanilla, 1 1/2 cups sugar, and 3 3/4 cups flour in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until well combined. Wrap the dough in plastic.

  2. Step 2

    To make the black dough, combine, in the same bowl, the remaining 2 cups (4 sticks) butter, 1/2 teaspoon vanilla, 1 1/2 cups sugar, 3 3/4 cups flour, and the cocoa powder. Mix on medium speed until well combined. Wrap the dough in plastic. Store dough in the refrigerator up to 2 weeks or freeze up to 3 months.

Source
Martha Stewart Living, December/January 1998/1999

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Reviews (3)

  • Gnomezilla 20 Oct, 2013

    For me, I needed to adjust the recipe from 8 sticks of butter to 6 to get the right consistency. Delicious!

  • claireshares 24 Nov, 2011

    Actually, it looks like they leave the final part out. I have made these year after year. Always a big it. Important to make the dough into solid long bricks and store in the cold. When ready to bake, cut the bricks into strips to combine and make checker board pattern and bake. 375 for 15 minutes (i think)
    These are great cookies!

  • joh03663 13 Jul, 2010

    So I just made these cookies, and I am pretty sure the recipe calls for double the amount of butter the cookies actually need. I accidentally put in half, rolled out the dough, realized my mistake and added the butter. After baking, the cookies melted and spread out. I am really bummed because I spent a lot of time on these cookies