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This recipe is part of Alice Medrich's Cookies and Brownies.

Chocolate Wafers

Chocolate Wafers

Chocolate Wafers. This is a dull name for a really exquisite little cookie. These thin, chewy cookies have a deep cocoa flavor and are a lot lighter than some of the other cookies in Cookies and Brownies. I would be proud to serve these cookies after dinner - especially with the Mexican variation which adds a spicy element.

A few notes about this recipe:

  • Assumed 1 c flour = 4.5 oz
  • Used Drost Dutch process cocoa
  • If trying the Mexican variation, consider a different chile than cayenne. The cayenne added heat, but also a sour aftertaste. Something complementary (like ancho) might evoke something fascinating like chocolate mole. 
  • The log gets very soft when you take too long to slice it, so you may have to re-form the log midway through.
  • These cookies puff up in the oven, but they settle and crack. After they cool they're chewy. 


Chocolate Wafers
1 c AP flour
1/2 c + 1 T unsweetened cocoa powder, preferably Dutch process
1/4 tsp baking soda
1/4 tsp salt
3 T unsalted butter, slightly softened
3 T stick margarine
1/2 c + 1 T (packed) brown sugar, lump free
1 tsp vanilla extract
1 large egg white

Equipment
2 cookie sheets, lined with parchment paper or foil

  1. Combine the flour, cocoa, baking soda, and salt in a small bowl and mix together thoroughly with a whisk or fork. Set aside.
  2. Beat the butter and margarine with an electric mixer for a few seconds just until blended.
  3. Add the granulated sugar, brown sugar, and vanilla and beat at high speed for about 1 minute.
  4. Beat in the egg white.
  5. Add the flour mixture and mix on low speed, just until incorporated.
  6. Gather the dough together with your hands and form it into a 9- to 10-inch log.
  7. Wrap the log in wax paper or foil. Fold or twist the ends of the paper without pinching or flattening the log
  8. Refrigerate for at least 45 minutes, or until needed.
  9. Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.
  10. Use a sharp knife to cut the dough log into slices a scant 1/4" thick.
  11. Place 1 inch apart on cookie sheets and bake for 12 - 14 minutes, or until the cookies puff and crackle on top, then begin to settle down slightly.
  12. Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
  13. Slide the parchment or foil onto cooling racks and cool the cookies completely before storing or stacking.

Yield
Makes 40 to 45 cookies

Mexican Chocolate Wafer Variation
Add 1/2 tsp ground cinnamon, a generous pinch of cayene, and a generous pinch of black pepper with the sugars.

Storage
May be stored, airtight, for up to 2 weeks

Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.

Chocolate Wafers on Foodista