Chocolate Cookie Dough
While the Vanilla Cookie Dough (page 41) is good to have on hand and frozen for activities with kids, the chocolate version is perfect to keep stored if you do a lot of entertaining, as the last-minute preparation is just as easy, but the rich chocolate flavor makes it more appropriate for special occasions. By varying the thickness and size of the cookies, you can make them into a dainty dessert or a substantial accompaniment for a bowl of ice cream or chocolate mousse.
Recipe information
Yield
makes 1 to 4 dozen cookies (depending on the size of the cookies cutters)
Ingredients
Preparation
Step 1
Sift the flour, cocoa powder, and salt into a mixing bowl and set aside.
Step 2
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Step 3
Add the sugar and mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
Step 4
Add the egg and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
Step 5
Add approximately half the flour-cocoa mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour. Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
Step 6
Empty the dough onto a lightly floured surface and gently push it together. Divide the dough in half and form each half into a flat disk 1 to 2 inches thick. Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 1 hour or up to 3 days.
Step 7
Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.
Step 8
Cut and bake rolled dough as directed.
