Santa Fe Chocolate Wafers

These make sublime cookies for ice cream sandwiches (especially if you use Mint Ice Cream, Philly-Style). From Maida Heatter's Great Book of Chocolate Desserts.

• Ready In: 50 mins
• Yields: 30-36 cookies

Ingredients

• 1  cup  sifted all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄4 lb butter (1 stick)
• 6  ounces  semisweet chocolate (I prefer 80% chocolate) or 6  ounces bittersweet chocolate (I prefer 80% chocolate)
• 1⁄3 cup granulated sugar
• 1⁄4 cup light corn syrup
• 1  teaspoon vanilla extract
• 1  extra large egg

Directions

1. Preheat oven to 350°F.
2. Sift together dry ingredients and set aside.
3. Cut butter into ½-inch slices, and add to medium saucepan over low heat.
4. Add the chocolate, sugar, and corn syrup, stirring until smooth.
5. Remove from heat and let cool for 5 minutes; add vanilla extract and egg, stirring until smooth.
6. Gently add in flour mixture, until once again smooth.
7. You can go ahead and bake them off right here, but I prefer to refrigerate the mixture for 20 or so minutes; the cookies will hold their shapes better.
8. Drop a rounded teaspoonful of batter onto a silpat or parchment paper-covered baking sheet, pressing down slightly to flatten.
9. The cookies puff up as they bake, and will be finished when they have flattened, about 10-15 minutes.
10. I like to under bake these just a bit, but be careful about over baking--the chocolate will taste burnt.
11. Let the cookies sit for a minute on the sheets before removing to a cooling tray.
12. Store airtight.