Chocolate Espresso Dough

19 ounces

Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.


  • 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


  1. In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.

  2. 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.

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