Chocolate Cookie Dough

Name: Chocolate Cookie Dough
Yield: Makes enough for two large tarts or single-crusted pies or twelve individual 11.5 cm tarts or at least thirty-six tartlets or barquettes
Ingredients: 170 g dark chocolate (no more than 60% cocoa solids), melted and cooled to room temperature; 170 g dark chocolate (no more than 60% cocoa solids), melted and cooled to room temperature; 225 g unsalted butter, very soft (see Note); 340 g unbleached plain flour; 60 g icing sugar, sifted

Preparation info

Makes enough for
two
large tarts or single-crusted pies or twelve individual 11.5 cm tarts or at least thirty-six tartlets or barquettes

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

This dough has real chocolate flavour and an extremely delicate texture after baking, making it particularly well suited to individual and miniature tarts. Use the best quality chocolate you can get, but if it has more than 60% cocoa solids, it might make the dough too bitter.

Ingredients

340 g unbleached plain flour
60 g icing sugar, sifted
225

Pastry
Pie
Vegetarian

Method

Stir the flour and icing sugar together and set aside.
Place the butter in a bowl and use a large rubber spatula to beat it smooth. Scrape in the chocolate and stir it into the butter (if the chocolate is still warm, the butter will melt and the dough will be ruined).
Add the flour mixture and stir it in to form a soft dough.
Scrape the doug