Alice Medrich's Real Chocolate Wafers
photo by Outta Here
- Ready In:
- 1hr 20mins
- 1 cup all-purpose flour
- 1⁄2 cup cocoa powder, plus
- 1 tablespoon cocoa powder (natural or Dutch process)
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 6 tablespoons unsalted butter, slightly softened
- 1⁄2 cup dark brown sugar, packed
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 3 tablespoons low-fat milk (or water)
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
- In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
- Beat in the milk.
- On low speed, beat in the flour mixture, just until incorporated.
- Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
- Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
- Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
- Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
- Lightly grease two baking sheets or line them with parchment paper.
- Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
- Bake ten to twelve minutes, rotating the pans halfway through.
- The cookies will puff and crackle on top, then settle down slightly when done.
- Use a spatula to transfer the cookies to wire racks to cool completely.
- Store in an air-tight container for up to two weeks, or freeze up to two months.
This is a very good wafer; sort of a bit chewy but still crunchy, a fairly light little treat. I baked them for 10 min and I would say that longer would have burnt the cookies, at least in my oven. I got 36 cookies. They spread out quite a bit and almost double in size. I chilled the dough for 2 hours in the fridge. Very easy to throw together. Made for Newest Zaar Tag.
Great little cookie. I made mine a little more diabetic friendly by subbing Splenda for the granulated sugar (I used the brown sugar). I will make these again for use as a cookie crust, because I can control the amount of sugar, compared to the commercial wafers. The dough was very easy to work with. Had no problem forming the log. My only regret is I made a half recipe :) Made for Winter 2010 Comfort Cafe game.
RECIPE SUBMITTED BY
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>