Ming's Master Cookie Dough

Makes 4 logs 10 inches long by 1 1/4 inches in diameter
Lasts 2 weeks, frozen

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/3 cups sugar

2 teaspoons kosher salt

3 egg yolks

2 tablespoons vanilla extract

Interior scrapings of 1/2 split vanilla bean, preferably Tahitian

3 3/4 cups all-purpose flour

1. In the bowl of a mixer, combine the butter, sugar, and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.

2. Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form the dough into 4 logs 10 inches long and 1 1/4 inches in diameter, wrap, and chill.

Patti

January 3, 20070 found this helpful

I went to ming.com and could not find this for you.

Thank you for all this information & recipe for ming's Cookie Dough. I have stored it in my electronic cooking book ..... & look forward to making up some of his recipes.