Chocolate Wafers use the most basic of ingredients, butter, sugar, eggs, flour, vanilla, and cocoa powder. What is so different about this recipe is the reduction in fat. This chocolate wafer uses just three tablespoons of butter. And instead of using the whole egg, only the white is used. Of course, the main ingredient in these cookies is cocoa powder.
Once the cookie batter is made it is formed into a log shape and refrigerated until firm. Then sliced into thin wafers and baked until they are puffed with crackles. The longer you bake these cookies the more crisp and crunchy they will be. So if you want a softer textured cookie, bake them a little less than stated. These chocolate wafers can be stored for about 10 days.
Here's the recipe for you:
You will Need:
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
2/3 cup packed light brown or dark brown sugar
1/2 cup white granulated sugar
1 teaspoon pure vanilla extract
1 large egg white
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the sugars and vanilla extract and beat on high speed for about one minute.
Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.
Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long.
Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log.
Refrigerate for at least one hour or overnight.
Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.
Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch apart.
Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples).
Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely.
Can be stored in an airtight container, at room temperature, for about 10 days.
Makes about 36 cookies.
A Quick Thanq Note:
Before signing off I want to pass this thanq note to a couple of friends who appreciated my work with these cute awards. Sorry for being late but your appreciation means a lot to me. I'm so glad to be a part of this blogging world and i would love to stay connected with you.
Thanq Pooja for giving me this chirpy & cheerful blog award... so thoughtful dear, sorry for mentioning it late but better late than never…right!!
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Once again thanks a lot for the lovely awards gals. I truly cherish them.
So that's all for today. Will come back again with some interesting temptation.
Stay tuned as always!!