Crispy Chocolate Wafers
Submitted by happyzhangbo
Thin, snappy chocolate wafers with deep cocoa flavor and a dusting of powdered sugar turn any cookie tin into a bakery showpiece. Chilling the dough overnight makes them extra crisp.
YIELD
9 servingsPREP
10 minCOOK
20 minREADY
4½ hrsThese wafers deliver serious chocolate punch without the fudgy thickness of drop cookies. Dutch-processed cocoa gives them intense, dark chocolate flavor, while the rolled dough bakes thin and shatters with each bite. Perfect for lunch boxes, ice cream sandwiches, or elegant cookie platters when you need something more refined than a chocolate chip.
Kitchen Tips
- Chill thoroughly: The dough must be firm or it tears when rolled. Overnight chilling works best, but at minimum give it 3 to 4 hours.
- Roll thin: Aim for ⅛ inch thickness. Thicker cookies turn chewy instead of crisp and snappy.
- Pierce before baking: Fork holes let steam escape so the wafers stay flat instead of puffing up like little domes.
- Cool completely: They crisp up as they cool. Warm cookies feel soft, but they’ll snap once they hit room temperature.
Variations
- Sandwich two wafers with Nutella or peanut butter for a quick filled cookie
- Skip the powdered sugar and dip half of each wafer in melted chocolate
- Add ½ tsp espresso powder to the dry ingredients for mocha wafers
Ingredients
Directions
Coat 2 large baking sheets with cooking spray or parchment paper, set aside.
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 until smooth.
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.
Preheat the oven to 350 degrees, arrange rack at the middle level of the oven.
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 set them on the prepared pan.
Continue with the remaining dough.
After rolling all the dough, press the scraps back together and make about 10 more cookies.
Pierce the cookies several times with a fork and sprinkle them lightly with icing sugar.
Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on a wire rack, make about 3 dozens cookies.
Storage suggestion:
Keep the cookies between layers of waxed paper in an air-tight tin or plastic container.
Comments
what a unique recipe!ABSOLUTELY GUD my entire family luvs it
ummmmm