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Chocolate Cookie Dough

103

If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.

  • Prep:
  • Total Time:

Source: Martha Stewart Living, December 2010

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

  1. 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 Notes

Dough can be refrigerated overnight or frozen for up to 1 month.

Reviews Add a comment

  • coletouellett
    22 NOV, 2015
    This recipe is a piece of crap. WAY too dry, and no baking time or temperature listed. If you have to adjust a baking recipe on your own to make it work, the recipe is wrong and who ever put this thing online obviously didn't test it before hand.
    Reply
  • MsMNM
    2 OCT, 2012
    I love this recipe! I used this recipe to create chocolate bat cookies with sprinkles. The cookies held their shape nicely and were soft the way I like them. I followed the recipe almost exactly. I added another egg and only used 4 tablespoons of cocoa powder. I still have half of the cookie dough in my freezer and can't wait to use it! This is a soft dough, so lots of refrigeration is needed to keep dough firm enough to manipulate.
    Reply
  • bibliobethica
    2 JUL, 2011
    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.
    Reply
  • woollymama
    30 DEC, 2010
    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.
    Reply