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 call-purpose flour
3/4 ccocoa powder, unsweetened
1 csugar, granulated variety
1/4 tspsalt, table variety
1/4 tspbaking soda
14 Tbspsweet butter, unsalted, cut into small cubes
3 Tbspmilk, full fat
1 1/2 tspvanilla extract
How to Make Ground Chocolate Cookie Wafer Base
- Sprinkle 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.
- Chef’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.
- Combine the milk and vanilla extract in a small bowl, and with the food processor running at low speed, slowly add the liquid.
- Continue to process until the mixture is thoroughly combined. It should resemble a thick, but pliable dough.
- Remove from food processer, and kneed a few times just to make sure all the ingredients are thoroughly combined.
- Form the dough into a log, about 2 inches thick. The thickness does not have to be precise, just get close.
- Tightly wrap the log in cling foil, or wax paper, and place in the refrigerator for two hours.
- Bake in the preheated oven for 12 to 15 minutes; rotating the baking sheet back-to-front half way through the process.
- Remove from oven, and place on a cooling rack.
- Take the crisp cookie medallions and place them into the clean bowl of a food processor fitted with an S-Blade.
- Use 1-second pulses until the medallions are ground into an even crumb. About 6 to 8 pulses should do the trick.