Chocolate Wafers Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Cocoa powder | 1/2 Cup (16 tbs), Processed | |
| 1 teaspoon finely ground regular or decaffeinated coffee | ||
| Salt | 1 Pinch | |
| Unsalted butter | 2 Tablespoon, softened | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| 1/4 cup packed dark brown sugar | ||
| Vanilla extract | 1 Teaspoon | |
| Egg white | 1 | |
Directions
1. Whisk together the flour, cocoa, coffee, and salt in a medium bowl.
2. With an electric mixer on medium speed, beat the butter, granulated sugar, brown sugar, and vanilla in a medium bowl until fluffy, about 2 minutes. Add the egg white and beat until smooth, 1 minute more. Beat in the flour mixture until evenly blended. Shape the dough into an 8-inch log, and wrap well in plastic. Refrigerate until chilled through, at least 1 hour.
3. Preheat the oven to 350°F. Line two baking sheets with parchment or wax paper.
4. With a serrated knife, slice the log into twenty four 1/4-inch-thick rounds. Arrange on the prepared baking sheets 2 inches apart and bake until firm, 8 minutes (do not over-bake; the cookies will crisp as they cool). Cool completely on a rack. Store in an airtight container for up to 1 week, or freeze up to 2 months.
2. With an electric mixer on medium speed, beat the butter, granulated sugar, brown sugar, and vanilla in a medium bowl until fluffy, about 2 minutes. Add the egg white and beat until smooth, 1 minute more. Beat in the flour mixture until evenly blended. Shape the dough into an 8-inch log, and wrap well in plastic. Refrigerate until chilled through, at least 1 hour.
3. Preheat the oven to 350°F. Line two baking sheets with parchment or wax paper.
4. With a serrated knife, slice the log into twenty four 1/4-inch-thick rounds. Arrange on the prepared baking sheets 2 inches apart and bake until firm, 8 minutes (do not over-bake; the cookies will crisp as they cool). Cool completely on a rack. Store in an airtight container for up to 1 week, or freeze up to 2 months.
Chef
