Updated: Apr 5
Yield: 6 lbs. 12 oz of dough
1 lb. grandulated sugar (452 g)
2 lbs. unsalted butter (932 g), room temperature
3 lbs. all purpose flour (1360 g)
4 large eggs (8 oz. or 218 g)
4 1/2 oz. cocoa (124 g)
2 teaspoons vanilla
pinch of salt
1.) In the bowl of a stand mixer, fitted with the whip attachment, combine and sugar and butter on low speed until incorporated.
2.) Add the eggs and vanilla and incorporate on low speed.
3.) Sift the flower, salt and cocoa and add in three additions, also on low speed.
4.) Wrap the dough and refrigerate overnight.
5.) Roll the dough to desired thickness and use it in a tart pan or cut out shapes to make cookies.
6.) Bake dough at 350 F or 176 C for 10 to 12 minutes.