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Recipe Summary

Yield: Makes about 4 3/4 pounds

Ingredients

Ingredient Checklist

4 cups (8 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

3 cups confectioners’ sugar

7 1/2 cups bread flour

1/3 cup Dutch-process cocoa powder

Gallery

Recipe Summary

Yield: Makes about 4 3/4 pounds

Recipe Summary

Yield: Makes about 4 3/4 pounds

Recipe Summary

Yield: Makes about 4 3/4 pounds

Yield: Makes about 4 3/4 pounds

Makes about 4 3/4 pounds

Ingredients

Ingredients

  • 4 cups (8 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners’ sugar
  • 7 1/2 cups bread flour
  • 1/3 cup Dutch-process cocoa powder

Directions

Place butter, vanilla, sugar and flour in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined. Transfer to a work surface.

Divide the dough in half. Return one half to the mixer, and add cocoa powder. Mix until well combined. Wrap the dough in plastic, and store, refrigerated, until ready to use.

Reviews (3)

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Reviews (3)

Add Rating & Review

Add Rating & Review

Martha Stewart Member

Rating: Unrated

10/20/2013

                For me, I needed to adjust the recipe from 8 sticks of butter to 6 to get the right consistency.  Delicious!

Martha Stewart Member

Rating: Unrated

11/24/2011

                Actually, it looks like they leave the final part out. I have made these year after year. Always a big it. Important to make the dough into solid long bricks and store in the cold. When ready to bake, cut the bricks into strips to combine and make checker board pattern and bake. 375 for 15 minutes (i think)
                These are great cookies!

Martha Stewart Member

Rating: Unrated

07/13/2010

                So I just made these cookies, and I am pretty sure the recipe calls for double the amount of butter the cookies actually need.  I accidentally put in half, rolled out the dough, realized my mistake and added the butter.  After baking, the cookies melted and spread out.  I am really bummed because I spent a lot of time on these cookies

Martha Stewart Member

Rating: Unrated

10/20/2013

                For me, I needed to adjust the recipe from 8 sticks of butter to 6 to get the right consistency.  Delicious!

Rating: Unrated

Rating: Unrated

11/24/2011

                Actually, it looks like they leave the final part out. I have made these year after year. Always a big it. Important to make the dough into solid long bricks and store in the cold. When ready to bake, cut the bricks into strips to combine and make checker board pattern and bake. 375 for 15 minutes (i think)
                These are great cookies!

Rating: Unrated

07/13/2010

                So I just made these cookies, and I am pretty sure the recipe calls for double the amount of butter the cookies actually need.  I accidentally put in half, rolled out the dough, realized my mistake and added the butter.  After baking, the cookies melted and spread out.  I am really bummed because I spent a lot of time on these cookies

All Reviews for Black and White Dough

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Black and White Dough

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest