Chocolate Cookie Dough
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Martha Stewart Living, December 2010
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Ingredients
- 2 2/3 cups all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Directions
- Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
Cook's Note
Dough can be refrigerated overnight or frozen for up to 1 month.
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I omit the baking powder to use this for cookie cut-outs. This dough is quite easy to roll. i put it in the fridge for 30 minutes before rolling. It cuts well with cookie cutters and is perfect for owls, Halloween, or other brown cookies. It tastes wonderful - my kids and both my husband and I love these cookies.
Just a quick note - I strongly recommend reducing the amount of flour by at least 1/3. When I made my first batch ever, the dough was so dry, it was impossible to work with. So, I added a little more butter, sugar, and one more egg. After that, I just used 2-1/2 cups of flour for vanilla dough, and 2 cups of flour for chocolate plus 1/2 cup of cocoa.