Crisp Chocolate Wafers

Total Time:
1 hr 35 min
Prep:
1 hr 15 min
Cook:
20 min

Level:
Easy

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


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