Ground Chocolate Cookie Wafer Base
Andy Anderson !
The thing that I like most about making my own is that I get to skip all the preservatives and other stuff that comes with store-bought cookies.
Besides, when you grind out Oreos you get the creamy center, and that ruins it for me.
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- 1 1/2 c
- all-purpose flour
- 3/4 c
- cocoa powder, unsweetened
- 1 c
- sugar, granulated variety
- 1/4 tsp
- salt, table variety
- 1/4 tsp
- baking soda
- 14 Tbsp
- sweet butter, unsalted, cut into small cubes
- 3 Tbsp
- milk, full fat
- 1 1/2 tsp
- vanilla extract
3Sprinkle the butter cubes over the surface of the dry ingredients, and do about 10 pulses, of one second each, or until the butter is thoroughly combined.
4Chef’s Note: In some recipes I freeze the butter, but not this one. After the butter is cut into small cubes, I usually return it to the refrigerator on a small tray. When I need it, I remove it from the fridge, and let it stand at room temperature for about 15 minutes before adding to the dry ingredients.
5Combine the milk and vanilla extract in a small bowl, and with the food processor running at low speed, slowly add the liquid.
6Continue to process until the mixture is thoroughly combined. It should resemble a thick, but pliable dough.
7Remove from food processer, and kneed a few times just to make sure all the ingredients are thoroughly combined.
8Form the dough into a log, about 2 inches thick. The thickness does not have to be precise, just get close.
9Tightly wrap the log in cling foil, or wax paper, and place in the refrigerator for two hours.
13Bake in the preheated oven for 12 to 15 minutes; rotating the baking sheet back-to-front half way through the process.
15Remove from oven, and place on a cooling rack.
18Take the crisp cookie medallions and place them into the clean bowl of a food processor fitted with an S-Blade.
19Use 1-second pulses until the medallions are ground into an even crumb. About 6 to 8 pulses should do the trick.