Back to Chocolate Cookie Dough
All Reviews for Chocolate Cookie Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chocolate Cookie Dough
Recipe Summary
prep: 15 mins
total: 15 mins
Ingredients
Ingredient Checklist
2 2/3 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
Cook's Notes
Dough can be refrigerated overnight or frozen for up to 1 month.
Gallery
Chocolate Cookie Dough
Recipe Summary
prep: 15 mins
total: 15 mins
Gallery
Chocolate Cookie Dough
Chocolate Cookie Dough
Chocolate Cookie Dough
Recipe Summary
prep: 15 mins
total: 15 mins
Recipe Summary
prep: 15 mins
total: 15 mins
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Ingredients
Ingredients
- 2 2/3 cups all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Directions
Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
Cook's Notes
Dough can be refrigerated overnight or frozen for up to 1 month.
Cook’s Notes
Dough can be refrigerated overnight or frozen for up to 1 month.
Reviews (4)
Add Rating & Review
102 Ratings
5 star values:
24
4 star values:
46
3 star values:
18
2 star values:
11
1 star values:
3
Reviews (4)
Add Rating & Review
102 Ratings
5 star values:
24
4 star values:
46
3 star values:
18
2 star values:
11
1 star values:
3
Add Rating & Review
102 Ratings
5 star values:
24
4 star values:
46
3 star values:
18
2 star values:
11
1 star values:
3
102 Ratings
5 star values:
24
4 star values:
46
3 star values:
18
2 star values:
11
1 star values:
3
102 Ratings
5 star values:
24
4 star values:
46
3 star values:
18
2 star values:
11
1 star values:
3
- 5 star values:
- 24
- 4 star values:
- 46
- 3 star values:
- 18
- 2 star values:
- 11
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
11/22/2015
This recipe is a piece of crap. WAY too dry, and no baking time or temperature listed. If you have to adjust a baking recipe on your own to make it work, the recipe is wrong and who ever put this thing online obviously didn't test it before hand.
Martha Stewart Member
Rating: Unrated
10/02/2012
I love this recipe! I used this recipe to create chocolate bat cookies with sprinkles. The cookies held their shape nicely and were soft the way I like them. I followed the recipe almost exactly. I added another egg and only used 4 tablespoons of cocoa powder. I still have half of the cookie dough in my freezer and can't wait to use it! This is a soft dough, so lots of refrigeration is needed to keep dough firm enough to manipulate.
Martha Stewart Member
Rating: 5 stars
07/02/2011
I omit the baking powder to use this for cookie cut-outs. This dough is quite easy to roll. i put it in the fridge for 30 minutes before rolling. It cuts well with cookie cutters and is perfect for owls, Halloween, or other brown cookies. It tastes wonderful - my kids and both my husband and I love these cookies.
Martha Stewart Member
Rating: Unrated
12/30/2010
Just a quick note - I strongly recommend reducing the amount of flour by at least 1/3. When I made my first batch ever, the dough was so dry, it was impossible to work with. So, I added a little more butter, sugar, and one more egg. After that, I just used 2-1/2 cups of flour for vanilla dough, and 2 cups of flour for chocolate plus 1/2 cup of cocoa.
Martha Stewart Member
Rating: Unrated
11/22/2015
This recipe is a piece of crap. WAY too dry, and no baking time or temperature listed. If you have to adjust a baking recipe on your own to make it work, the recipe is wrong and who ever put this thing online obviously didn't test it before hand.
Rating: Unrated
Rating: Unrated
10/02/2012
I love this recipe! I used this recipe to create chocolate bat cookies with sprinkles. The cookies held their shape nicely and were soft the way I like them. I followed the recipe almost exactly. I added another egg and only used 4 tablespoons of cocoa powder. I still have half of the cookie dough in my freezer and can't wait to use it! This is a soft dough, so lots of refrigeration is needed to keep dough firm enough to manipulate.
Rating: 5 stars
07/02/2011
I omit the baking powder to use this for cookie cut-outs. This dough is quite easy to roll. i put it in the fridge for 30 minutes before rolling. It cuts well with cookie cutters and is perfect for owls, Halloween, or other brown cookies. It tastes wonderful - my kids and both my husband and I love these cookies.
Rating: 5 stars
Rating: Unrated
12/30/2010
Just a quick note - I strongly recommend reducing the amount of flour by at least 1/3. When I made my first batch ever, the dough was so dry, it was impossible to work with. So, I added a little more butter, sugar, and one more egg. After that, I just used 2-1/2 cups of flour for vanilla dough, and 2 cups of flour for chocolate plus 1/2 cup of cocoa.
All Reviews for Chocolate Cookie Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Cookie Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
