These chocolate wafers are thin, crispy and lend themselves to accompany a wide variety of desserts. If crushed, they can be used wherever chocolate cookie crumbs are called for. To cut them very thin, place the cookie log in the freezer for an hour. If refrigerated, this recipe will yield about forty cookies. I like them thin and crispy. Although they grow a little during baking, they require only about 1.5 cm spacing on the baking sheet. Interestingly, thicker or wafer thin, the baking time doesn’t vary much.
CHOCOLATE WAFERS
3/8 cup butter, room temperature
2/3 cup brown sugar
1/2 cup sugar
1 tsp pure vanilla extract
1 egg white
1 cup flour
1/2 cup cocoa
1/4 tsp baking soda
1/4 tsp salt
• In a mixing bowl beat the butter, sugars, vanilla extract and egg white until light and fluffy.
• In a separate bowl whisk together the flour, cocoa, baking soda and the salt.
• Gradually add the flour mixture to the butter, scraping the sides of the bowl until fully incorporated.
• Continue to beat until the dough forms.
• Roll the dough into a log and wrap it plastic wrap.
• Place in the freezer for an hour
• Line a baking sheet with parchment paper.
• Preheat the oven to 350F.
• [Place in the fridge for 1 hour if you want thicker, softer cookies.]
• Remove the plastic and slice the log into the desired thickness.
• Place the cookies 1.5 cm apart on a prepared baking sheet.
• Bake the cookies in the preheated oven for 12 minutes.
• Put the remaining dough back into the freezer or the fridge.
• They will be soft when you remove them. Let them solidify before moving to a wire rack to cool.
• I baked 72 cookies in three batches.
1/2 cup sugar
1 tsp pure vanilla extract
1 egg white
1 cup flour
1/2 cup cocoa
1/4 tsp baking soda
1/4 tsp salt
• In a mixing bowl beat the butter, sugars, vanilla extract and egg white until light and fluffy.
• In a separate bowl whisk together the flour, cocoa, baking soda and the salt.
• Gradually add the flour mixture to the butter, scraping the sides of the bowl until fully incorporated.
• Continue to beat until the dough forms.
• Roll the dough into a log and wrap it plastic wrap.
• Place in the freezer for an hour
• Line a baking sheet with parchment paper.
• Preheat the oven to 350F.
• [Place in the fridge for 1 hour if you want thicker, softer cookies.]
• Remove the plastic and slice the log into the desired thickness.
• Place the cookies 1.5 cm apart on a prepared baking sheet.
• Bake the cookies in the preheated oven for 12 minutes.
• Put the remaining dough back into the freezer or the fridge.
• They will be soft when you remove them. Let them solidify before moving to a wire rack to cool.
• I baked 72 cookies in three batches.
