Chocolate Cookie Dough


Preparation info

  • Difficulty


  • Makes


    Dough Disks

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Unsalted butter, cups (12 oz/375 g), at room temperature
  • Light brown sugar, 3 cups (21 oz/655 g) firmly packed
  • Eggs, 3
  • Pure vanilla extract, 1 tablespoon
  • Flour, cups (17½ oz/545 g)
  • Unsweetened cocoa powder, 1 cup (3 oz/90 g) plus 2 tablespoons
  • Baking soda (bicarbonate of soda), teaspoons
  • Cream of tartar, teaspoons
  • Salt, ¾ teaspoon


In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, cream of tartar, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until blended. Turn out the dough onto a lightly floured work surface. Divide into 3 equal portions, pat each into a flat disk, and wrap each in plastic wrap.