The Basics - Chocolate Cookie Dough Cakegirls

By Iggiewoman

Ingredients

• This chocolatey cookie dough is buttery and crisp and is as delicious plain as it is decorated.
• Makes approx. 36 cookies
• 2 sticks unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 2 1/4 cups all purpose flour
• 3/4 cup unsweetened cocoa (Dutch processed or regular)
• 1/4 tsp. salt

Details

Servings 1
Adapted from thecakegirls.com

Preparation

Step 1

Makes approx. 36 cookies

Whisk together the flour, cocoa and salt and set aside. In the bowl of a stand mixer, beat the butter and sugar until fluffy. Add the egg and beat until incorporated. Scrape down the bowl and add the flour mixture, beating just until blended. Wrap the dough in plastic and refrigerate 3 hours or overnight.

Preheat the oven to 350 degrees. Remove the dough from the fridge and let sit for 10 minutes to soften. Roll out the dough on a lightly floured surface to 1/8" thickness and cut out cookie shapes. Transfer cookies to a tray lined with parchment and refrigerate for 15 minutes. Bake for 10 - 12 or until the edges are lightly browned. Let cool on tray for 5 minutes and transfer to a wire rack to cool completely.