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Chocolate Cookie Dough

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

Source: Martha Stewart Living, December 2010
Total Time Prep

Ingredients

Directions

Variations

Thumbprints and Ball Cookies
Shaped Icebox Cookies
Layered Icebox Cookies
Glazed Spritz Cookies
Cutout Cookies

Cook's Notes

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

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Reviews

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How would you rate this recipe?
103
  • 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
    • whalesruletheoc
      20 APR, 2019
      We are cooking these now! Wish us luck! THanks you Martha :)
  • 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
    • maryeckert38gm
      17 NOV, 2016
      Recipe is for the dough, only! If you fail to read the title of the recipe, don't criticize for your own misunderstanding. To use this dough, click on one of the recipes given right after how to make the dough.
  • 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

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