Monday, February 8, 2016

Chocolate Wafer Cookies

Ingredients for 8-9 dozen of cookies

½ teaspoon baking powder
½ teaspoon salt
¾ cup Dutch process cocoa powder
¾ cup unsalted butter
1 cup + 2 Tablespoons granulated white sugar
1 large egg
1 tablespoon water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour

In a medium bowl, whisk together flour, cocoa, salt and baking powder. In a separate, larger bowl, beat the butter until light and fluffy. Add sugar and continue beating until it's well incorporated. Then add egg, water, and vanilla and beat for at least 2 minutes, until the mixture has lightened both in color and texture. Gently mix in the dry ingredients.

Using clean hands, shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it's imperative that it's been chilled before you roll it out.

Preheat oven to 325°F. Lightly grease (or line with parchment or silpats) two or three baking sheets.

On a clean, heavily floured work surface, roll the dough to a 1/8-inch thickness, and use a round cutter to cut it into 2 ¼-inch circles. Place the cookies on the prepared baking sheets. They won't expand a great deal, so you don't need a lot of space between them.

Bake the cookies for 17 to 18 minutes. (Watch carefully; it's difficult to tell when they're done, as they're so dark you can't see if they're brown, but when you start to smell them they're probably done. If you smell even a whiff of burning, remove them from the oven immediately.) Transfer the cookies to a rack and cool them completely.

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