Food Network: Crisp Chocolate Wafers

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Crisp Chocolate Wafers
Recipe Courtesy of Nick Malgieri (This great recipe comes from my friend Marie Ostrosky, one of the backstage chefs at TVFN)

Ingredients
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites
3/4 cup Dutch process (alkalized) cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
More sugar for finishing the cookies
2 cookie sheets or jelly roll pans lined with parchment or foil

Directions
Combine butter, sugars and vanilla in the bowl of an
electric mixer and beat on medium speed until light, about 5 minutes, scraping
bowl and beaters occasionally. Beat in the egg whites, one at a time, beating
smooth after each addition.
While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer,
scrape down bowl and beaters and add dry ingredients. Mix on low speed until
incorporated.
Scrape the dough out onto a piece of plastic wrap. Cover with another piece of
wrap and press the dough into a rough disk. Refrigerate the dough until it is firm
-- several hours or overnight.
About 20 minutes before you intend to bake the cookies, set a rack at the middle
level of the oven and preheat to 350 degrees.
Divide the dough into 3 parts and roll one at a time on a lightly floured work

surface into a 6-inch square. Cut the dough with a fluted or plain round cutter
into nine 2-inch cookies and place them on the prepared pan. Continue with the
remaining dough. After rolling all the dough, press the scraps back together and
make about 9 more cookies. Pierce the cookies several times with a fork and
sprinkle them lightly with granulated sugar.
Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the
cookies on the pan.
Serve with any creamy or plain dessert, or ice cream. They're also great by
themselves. Storage suggestion: Keep the cookies between layers of waxed paper in
an air-tight tin or plastic container