Chocolate Wafers

Chocolate Wafer Cookies

Here is a recipe for a crunchy chocolate wafer cookie that goes great with a side of ice cream or a cup of coffee.  It comes from the Joy of Baking with a video that shows you how to make them as well. I didn't watch the video but I would definetly say you need to watch the cook time. When they come out of the oven they will be very soft but will take a few minutes to harden up a bit on the pan before removing to the cooling rack. The longer in the oven the crunchier they will be!

Chocolate Wafers: In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. 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 counter and, using your hands, evenly 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 until firm. This will take several hours or you can even chill it overnight. Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. Using a sharp knife, slice the log into about 1/4 inch (6 mm) thick wafers. Place the wafers on the baking sheet spacing, about 1 inch (2.5 cm) apart. Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the 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. They can also be frozen. Makes about 36 cookies. Adapted from: Medrich, Alice. Cookies and Brownies. Warner Books, Inc.. New York: 1999.

Chocolate Wafers:

1 cup (130 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons (45 grams) unsalted butter, room temperature

3 tablespoons (45 grams) margarine (or Smart Balance)

2/3 cup (140 grams) packed light brownsugar

1/2 cup (100 grams) white granulated sugar

Read more:http://www.joyofbaking.com/ChocolateWafers.html#ixzz1NE8Nc61y