Santa Fe Chocolate Wafers

"These make sublime cookies for ice cream sandwiches (especially if you use recipe #121408). From Maida Heatter's Great Book of Chocolate Desserts."
 
Ready In:
50mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Sift together dry ingredients and set aside.
  • Cut butter into ½-inch slices, and add to medium saucepan over low heat.
  • Add the chocolate, sugar, and corn syrup, stirring until smooth.
  • Remove from heat and let cool for 5 minutes; add vanilla extract and egg, stirring until smooth.
  • Gently add in flour mixture, until once again smooth.
  • 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.
  • Drop a rounded teaspoonful of batter onto a silpat or parchment paper-covered baking sheet, pressing down slightly to flatten.
  • The cookies puff up as they bake, and will be finished when they have flattened, about 10-15 minutes.
  • I like to under bake these just a bit, but be careful about over baking--the chocolate will taste burnt.
  • Let the cookies sit for a minute on the sheets before removing to a cooling tray.
  • Store airtight.
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@skat5762
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  1. skat5762
    These make sublime cookies for ice cream sandwiches (especially if you use recipe #121408). From Maida Heatter's Great Book of Chocolate Desserts.
     
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