Sunday, September 23, 2012

Chocolate Wafers

Chocolate Wafers
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 129.

These are thin and crisp wafer cookies that can be crumbled for cookie crusts for cheesecakes, etc. Or they can just be eaten as a cookie! I first made these because I could not find chocolate wafer cookies at the grocery store. I first used them crushed for the New York Chocolate Cheesecake and they are delicious as a crust. The recipe can be doubled. As is, it should make about 36 cookies.

2 oz. (2 squares) unsweetened chocolate
1 cup plus 2 tablespoons sifted all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
2 oz. (1/2 stick) sweet butter
1 tsp. vanilla extract
1/2 cup granulated sugar
1 1/2 tsp. light cream or milk
1 large egg

Preheat the oven to 400. Line cookies sheets with aluminum foil.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Melt the chocolate over barely simmering water. Set aside.
Cream the butter.
Add the vanilla and sugar and beat well.

Add the melted chocolate.
Mix well.
Add the milk (or light cream).
Add the egg.
On low speed, add the sifted dry ingredients.
Place the dough on wax paper.
Cover with another piece of wax paper and flatten the dough to 1" thickness. Wrap in the paper and refrigerate for 20-30 minutes (no longer or the dough will crack).
Roll the dough out on a floured pastry cloth or board about 1/2 inch thick.
Use a cookie cutter (about 2 3/4 inches wide or whatever size you like) to cut the cookies. Leftover dough can be rerolled.
Place the cookies on the cookie sheets covered with aluminum foil.
Bake for 7-8 minutes until the cookies feel firm to the touch. They are supposed to be crisp and will become crisper as they cool. You can bake 2 sheets at a time (reversing the sheets half-way through) or if you bake one sheet at a time, use the upper rack.

Transfer the cookies to a rack to cool. Store airtight.

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