BASIC COOKIE DOUGH
- 3 3 3cups CUP_USVolumeall-purpose flour
- 1/2 .5 .5teaspoon TEASPOON_USVolumebaking powder
- 1/4 .25 .25teaspoon TEASPOON_USVolumesalt
- 8 8 8ounces OUNCE_USVolume(2 sticks) unsalted butter, cut into 1-inch pieces, at room temperature
- 1 1/2 1.5 1.5cups CUP_USVolumegranulated sugar
- 2 2 2eggs
- 1 1 1tablespoon TABLESPOON_USVolumevanilla extract
- 1/4 .25 .25cup CUP_USVolumecocoa powder
- In a medium bowl, sift together the flour, baking powder, and salt; set aside. Put the butter in a large mixing bowl and, with a rubber spatula, stir until smooth and softened. Add the sugar and continue to blend for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to the bowl of a stand mixer.
With the mixer running on medium speed, crack the eggs, one at a time, into the butter mixture and beat until well-blended. Add the vanilla extract. Add the sifted flour mixture and continue to blend until a smooth dough forms, 2 to 3 minutes more. Remove the dough from the mixer and divide it in half. Place half of the dough back into the mixer. On low speed, add the cocoa powder and continue to mix until the cocoa is evenly blended in. Gather each batch of dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or as long as overnight.
Makes enough for 4 to 5 dozen cookies, depending on size
The following recipe yields two separate batches of dough used in other dessert recipes in this section: one a vanilla dough, used in Witches Fingers Cookies; and one a chocolate dough, used to garnish Batty Chocolate Mousse. Either dough may be rolled out 1/2 inch thick, cut into whatever shapes you like, and baked in a 350°F oven for 12 to 15 minutes. (makes 4-5 dozen based on size)