Chocolate Cookie Dough

Directions

1. 1
   Sift the flour, cocoa powder, and salt into a mixing bowl and set aside.
2. 2
   Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
3. 3
   Add the sugar and mix on medium-high speed until smooth, about 1 minute.
4. 4
   Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
5. 5
   Add the egg and mix until combined.
6. 6
   Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
7. 7
   Add approximately half the flour-cocoa mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
8. 8
   Repeat with the remaining flour.
9. 9
   Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
10. 10
    Empty the dough onto a lightly floured surface and gently push it together.
11. 11
    Divide the dough in half and form each half into a flat disk 1 to 2 inches thick.
12. 12
    Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 1 hour or up to 3 days.
13. 13
    Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.
14. 14
    Cut and bake rolled dough as directed.