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Chocolate Wafers Recipe
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Although there are
many chocolate cookies to choose from, I love to snack on these Chocolate
Wafers. Their texture is wonderfully crisp and crunchy and their chocolate
flavor is rich. They will remind you of those very popular commercially made
chocolate wafers, only this chocolate wafer is tastier and much lower in fat. This recipe comes from one of my favorite books by Alice Medrich,
Cookies and Brownies. Although it is one of her smaller books, with just 50
recipes, every recipe I have tried is delicious.
Chocolate Wafers use the most basic of ingredients, butter, sugar,
eggs, flour, vanilla, and cocoa powder. What is so different about this
recipe is the reduction in fat. This chocolate wafer uses just three
tablespoons of butter along with three tablespoons of margarine (I like to
use Smart Balance). And instead of using the whole egg, only the white is
used. Of course, the main ingredient in these cookies is cocoa powder, and
for this recipe I like to use Dutch-Processed cocoa powder (Alkalized Unsweetened
Cocoa Powder) which is cocoa that has been treated with an alkali to neutralize its acids.
Now, something to keep in mind when making these cookies, is that all
brands of cocoa powder are not alike. Each brand has its own distinct
flavor and that flavor will affect how these cookies will taste. Some of
my favorites that you might like to try are Droste, Valrhona, Equal
Exchange Organic Baking Cocoa, and Pernigotti.
Once the cookie batter is made it is formed into a log shape and
refrigerated until firm. Then slice into thin wafers and bake until they
are puffed with crackles (ripples). The longer you bake these cookies the
more crisp and crunchy they will be. So if you want a softer textured
cookie, bake them a little less than stated. These chocolate wafers will
keep for about 10 days.
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Chocolate
Wafers: In a bowl, whisk together the flour, cocoa powder, baking soda, and
salt.
In the bowl of your electric mixer
(or with a hand mixer),
cream the butter and margarine
until well blended. Add the sugars and vanilla extract and beat on high
speed for about one minute. Scrape down the sides of the bowl. Beat in the egg
white. Add the flour mixture and beat just until incorporated.
Place the dough on
your work surface and, using your hands, form the dough into a log shape that is
about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil,
parchment paper or wax paper and fold or twist the ends. Try not to flatten the
log. Refrigerate for at least one hour or overnight.
Preheat the oven
to 350 degrees F (177 degrees C) and place the oven rack in the center of the
oven. Line two baking sheets with parchment paper.
Using a sharp
knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about
1 inch (2.5 cm) apart. Bake for approximately 10-12 minutes or until the
the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about
5 minutes before removing to a wire rack to cool completely. Can be stored
in an airtight container, at room temperature, for about 10 days.
Makes about 36
cookies.
Adapted from:
Medrich, Alice. Cookies and Brownies.
Warner Books, Inc.. New York: 1999.
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Chocolate Wafers:
1 cup (130 grams) all purpose
flour
1/2 cup (50 grams)
unsweetened Dutch-processed
cocoa powder
1/4 teaspoon
baking soda
1/4 teaspoon salt
3 tablespoons (45 grams) unsalted
butter, room temperature
3 tablespoons (45 grams)
margarine (or Smart Balance)
2/3 cup (140 grams) packed light
brown
sugar
1/2 cup (100 grams) white granulated
sugar
1 teaspoon pure
vanilla extract
1 large egg
white
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