Cocoa Cookie Dough Recipe

Ingredients

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

Preparation

Step 1

In a food processor, combine the flour, cocoa, sugar, baking soda, and salt. 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. Each portion should weigh about 12 ounces fill about 1 1/3 cups.

The dough must be chilled first for the Bittersweet Mocha Cookies and Crunch Cocoa wafers.