Crispy and Crunchy Chocolate Wafers
Although I make this recipe often, this is not my recipe (or picture). I got this recipe from Joyofbaking.com some time back; I only made a few changes.
This is a reduced fat recipe (still tastes rich) using only butter, sugar, an egg white, flour, vanilla, and cocoa powder.
This is a versatile cookie -such a good chocolate wafer. Not only are they wonderful cookies, I like making a chocolate cookie pie crust using the cookie crumbs. It is wonderful!
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- 1 c
- 1 cup all-purpose flour
- 1/2 c
- unsweetened cocoa powder
- 1/4 tsp
- baking soda
- 1/4 tsp
- 3 Tbsp
- unsalted butter, at room temperature
- 3 Tbsp
- 2/3 c
- light brown sugar, packed
- 1/2 c
- granulated sugar
- 1 tsp
- vanilla extract (not flavoring)
- 1 large
- egg white
1Sift together the flour, cocoa powder, baking soda, and salt in a medium-size bowl.
2In a large bowl, beat butter and margarine with an electric mixer until well blended.
Add the light brown sugar, the granulated sugars and the Vanilla extract; and beat on high for about one minute.
3Scrape down the sides of the bowl.
4Beat in the egg white.
Add the flour mixture and beat just until incorporated.
5Place the dough on a pastry board and, using your hands, evenly form the dough into a log shape that is about 9 inches long.
Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight. **SEE NOTE, BELOW.
6Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.
Using a sharp knife, slice the log into about 1/4 inch thick wafers. Place the wafers on the baking sheet spacing, about 1 inch apart.
7Bake for approximately 10 - 12 minutes or until the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
8Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen.
I hope that you enjoy these wonderful cookies/wafers as much as I do -Yummy!!
9**NOTE: Sometimes I don't think about making these cookies long enough ahead to allow for the dough to get chilled enough to slice. Or I just don't want to take the time to roll the dough into a roll and refrigerate it until it is stiff enough to slice into wafers.
If you don't want to wait until the roll of dough has time to chill long enough (It will be a sticky mess if you don't allow it to chill at least a few hours -preferably even overnight)-you can flatten the dough out some (will be very sticky) and refrigerate 30 minutes to an hour -then pinch off some of the dough and roll into a ball; repeat making balls (The size depends on the size cookie you want -I usually roll them about an inch each.). Then, put the cookie balls onto a parchment paper lined cookie sheet. Take a fork and dip it into granulated sugar and flatten the dough balls. Then bake as instructed, above.