Chocolate Dough Recipes

CHOCOLATE COOKIE DOUGH

Steps:

• 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.

CHOCOLATE DOUGH

Steps:

• Place flour, cocoa powder, and confectioners' sugar in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
• With motor running, add egg yolk, then 1 to 2 tablespoons ice water; process just until dough begins to come together.
• Shape dough into disk; wrap in plastic, and chill at least 1 hour.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

CHOCOLATE DOUGH

Steps:

• Melt chocolate in a double boiler. Remove from heat and stir in syrup. Mix until chocolate starts to pull together to form a dough. Wrap dough in plastic wrap and chill for at least 8 hours in the refrigerator. After the dough has chilled, dust work surface with sugar. Begin to knead and shape the dough. Dough will keep at least 2 weeks (in plastic wrap) in the refrigerator.

CHOCOLATE PASTRY DOUGH

Steps:

• Combine the sugar, pastry flour, almond flour, cocoa, vanilla powder and salt. Cut in the butter until the mixture resembles coarse sand. Stir in the egg until the dough just comes together. With floured hands, gather the dough into a ball, divide in two and form thick disks. Wrap in plastic and refrigerate at least 2 hours and up to 3 days.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CHOCOLATE CHUNK COOKIE DOUGH

Steps:

• Use an electric mixer to cream together the butter and sugar; add egg and beat until well blended.
• In a bowl, combine flour, salt and baking powder. Add dry ingredients to butter and sugar, adding a little milk at a time as necessary to make dough just soft enough to handle. Stir in the vanilla, then fold in the chocolate chunks.
• Roll dough into a log about 1 1/2 to 2 inches in diameter, wrap well in plastic and freeze for at least 2 hours or up to several months.
• When ready to bake, heat oven to 400 degrees and lightly grease a couple of cookie sheets. Do not defrost dough. With a thin-bladed or serrated knife, cut inch-thick slices from frozen log of dough, cut each into quarters, and put on prepared sheets, about 2 inches apart. Bake until edges are lightly brown and the center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling.
• Store cookies in a tightly covered container at room temperature for no more than a day or two.