Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate Espresso Dough 3.5 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 19 ounces Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies. Ingredients 1 ½ cups all-purpose flour ½ cup Dutch-process cocoa powder ½ teaspoons finely ground espresso beans 1 cup (2 sticks) unsalted butter, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract Directions In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside. In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use. Rate it Print