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Cocoa Cookie Dough

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Yileds 4 cups dough.

The holiday baking marathon just got a litle easier. With very little effort, you can transform one batch of this easy dough into Bittersweet Mocha Cookies, Chocolate Chunk Cookies with Dried Cherries & Pecans, and Crunchy Cocoa Wafers, for a total of roughly seven dozen cookies.

  • 10 oz. (2-1/4 cups) bleached all-purpose flour
  • 3-3/8 oz. (1 cup plus 2 Tbs.) unsweetened natural cocoa powder
  • 1-2/3 cups granulated sugar
  • 3/8 tsp. table salt
  • 3/8 tsp. baking soda
  • 10-1/2 oz. (1 cup plus 5 tablespoons) unsalted butter, slightly softened
  • 4-1/2 Tbs. whole milk
  • 1-1/2 tsp. pure vanilla extract

In a food processor, combine the flour, cocoa, sugar, salt, and baking soda. Pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the dough clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or cutting board and knead with your hands a few times to make sure the dough is evenly blended. Portion the dough into equal thirds. If you have a scale, weigh each third; each should weigh about 12 oz. Make the recipes for Bittersweet Mocha Cookies, Chocolate Chunk Cookies with Dried Cherries & Pecans, and Crunchy Cocoa Wafers before chilling the dough.

Photo: Scott Phillips

I baked these without any additions-- they had a good chocolate flavor, but were a bit greasy. Because there is no egg in the dough, it can be safely eaten without baking. Indeed. the dough is quite yummy-- we ate most of the recipe raw!

I have used this recipe for the past several years. It is easy to make make all three types of cookies. Your cookies actually can look like the photo. Great for cookies swaps and making your holiday special with these chocolate treats. Our favorite type is the bittersweet mocha cookie.

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