Chocolate Dough

Preparation info

  • Difficulty


  • Makes about

    31.7 ounces

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


1 recipe Double Chocolate Oriolos or one and one-half 9 ounce packages of chocolate wafers . 13.5 ounces 383 grams
unsalted butter, cold 4 tablespoons (½ stick) 2 ounces 56 grams
pecan halves cups 5.3 ounces 150 grams
powdered sugar cups (lightly spooned into the cup and leveled off) 5 ounces 144 grams
unsweetened (alkalized) cocoa powder ½ cup plus 2 tablespoons (sifted before measuring) 1.7 ounces 47 grams
corn syrup ¼ cup (59 ml) 2.9 ounces 82 grams
bourbon, preferably Maker’s Mark (see Notes) 3 to 5 tablespoons (44 to 74 ml), divided 1.5 to 2.6 ounces 42 to 70 grams
granulated sugar, for coating the dough balls (see Notes) ¾ cup 5.3 ounces 150 grams


Use a food processor or blender (in several batches) to pulverize the cookies into fine crumbs. Empty them into a large bowl.

Make the Dough

Cut the butter into 4 pieces.

Food Processor Method Process the pecans with the powdered sugar and cocoa until finely ground. Add the butter and corn syrup and process until combined. Add this mixture to the cookie crumbs and, with your fingers or a wooden spoon, mix until uniform in consistency.

Hand Method Soften the butter to 65° to 75°F/19° to 23°C. Use a nut grater to grate the pecans. Sift the powdered sugar and cocoa into the bowl with the cookie crumbs. Add the butter, pecans, and corn syrup. With a wooden spoon, stir until uniform in consistency.