Black and White Cookie Dough

Layer this dough for a graphic and eye-catching cookie like this Bull's Eye Cookie recipe.

4 cups (8 sticks) unsalted butter, at room temperature
1 tsp. pure vanilla extract
3 cups confectioners' sugar
7½ cups bread flour
1/3 cup Dutch-process cocoa powder

Place butter, vanilla, sugar and flour in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined. Transfer to a work surface.

Divide the dough in half. Return one half to the mixer and add cocoa powder. Mix until well combined. Wrap the dough in plastic and store, refrigerated, until ready to use.

Store dough in the refrigerator up to 2 weeks or freeze up to 3 months.

Makes about 4¾ lbs.