Cocoa Cookie Dough

The holiday baking marathon just got a litle easier. With very little effort, you can transform one batch of this easy dough into Bittersweet Mocha Cookies, Chocolate Chunk Cookies with Dried Cherries & Pecans, and Crunchy Cocoa Wafers, for a total of roughly seven dozen cookies.

• 10 oz. (2-1/4 cups) bleached all-purpose flour
• 3-3/8 oz. (1 cup plus 2 Tbs.) unsweetened natural cocoa powder
• 1-2/3 cups granulated sugar
• 3/8 tsp. table salt
• 3/8 tsp. baking soda
• 10-1/2 oz. (1 cup plus 5 tablespoons) unsalted butter, slightly softened
• 4-1/2 Tbs. whole milk
• 1-1/2 tsp. pure vanilla extract

In a food processor, combine the flour, cocoa, sugar, salt, and baking soda. Pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the dough clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or cutting board and knead with your hands a few times to make sure the dough is evenly blended. Portion the dough into equal thirds. If you have a scale, weigh each third; each should weigh about 12 oz. Make the recipes for Bittersweet Mocha Cookies, Chocolate Chunk Cookies with Dried Cherries & Pecans, and Crunchy Cocoa Wafers before chilling the dough.