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.
- 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
How to Make Ground Chocolate Cookie Wafer Base
- 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.