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