Chocolate Wafer Cookies

Here's another recipe that I make all the time. My husband loves these wafers (especially the variation made with cinnamon and cayenne – that's why you'll see those ingredients in the pictures below), and they're quick to make, so they're frequently what I make for his lunch.

This recipe showcases the cocoa powder that you use, so pick the best one you can afford!  I've used this recipe to demonstrate the differences between various brands (and types) of cocoa when I've hosted chocolate tastings, so I can say with authority that the cocoa you choose will greatly affect the taste of the cookie. The biggest difference is between natural and Dutch-process cocoa – within those two types the differences in brands are less noticeable. If you use Dutch-process cocoa you'll get something that tastes more like a certain famous sandwich cookie. Natural cocoa yields a cookie that's lighter in color and milder in flavor.  I highly recommend experimenting until you find your favorite.

For these cookies you make the dough, roll it into a log, and refrigerate it for an hour or so before slicing it into rounds and baking. You'll need about 15 minutes to make the dough, and about 20 minutes to do the baking, with at least an hour in between for chilling the dough.

Chocolate Wafers

(adapted from Bittersweet, by Alice Medrich)

Ingredients:

1 cup all purpose flour

½ cup plus 1 Tbsp unsweetened cocoa powder (natural or Dutch-process)

¼ tsp baking soda

¼ tsp salt

6 tbsp unsalted butter, slightly softened

½ cup packed brown sugar

½ cup plus 2 Tbsp granulated sugar

1 tsp pure vanilla extract

3 Tbsp water or milk

Variations:

• Cinnamon chocolate wafers – add 1 T cinnamon to the dough
• Cinnamon spice wafers – add 1 T cinnamon and ¼-½ t cayenne pepper to the dough

Directions:

(Do not heat the oven! This dough needs to chill before baking!)

Assemble ingredients.

In a medium bowl, whisk together the flour, cocoa, baking soda, salt and cinnamon. Set aside.  (Note:  I like to sift mine because my cocoa inevitably has huge lumps that don't come out with just whisking.  Whether you whisk or not is totally up to you!)

In a medium bowl, beat the butter with an electric mixer until creamy. Add the sugars and vanilla. Beat on high speed for about 1 minute.

Beat in the water or milk. On low speed, beat in the flour mixture just until incorporated. 

  Once the dough sticks together

 Gather it together with your hands and form it into a neat, 9- to 10- inch log. 

Wrap it in wax paper or saran wrap, folding or twisting the ends of the paper without pinching or flattening the log. Chill for at least 1 hour, or until needed. (The dough can be refrigerated for up to 3 days, or double-wrapped and frozen for up to 3 months.)

When ready to bake:

Preheat the oven to 350º. Lightly grease two baking sheets.

Use a sharp knife to slice rounds of chilled dough about ¼ inch thick. 

Place them 1 inch apart on baking sheets. 

 Bake for 8 to 12 minutes, baking one sheet at a time.  If you like chewy cookies, slightly under-bake them (about 8 minutes). If you like crunchy, go for the full 12 minutes. Crunchy cookies are also easily crumbled up for a chocolate crumb crust.

The cookies will puff and crackle on top, then settle down slightly when done. Use a metal spatula to transfer the cookies to wire racks to cool completely.

Store in an airtight container for up to 2 weeks, or freeze for up to 2 months.

Happy Baking!