Chocolate Wafers

December 11, 2024

45

medium

40

  • Prepare the Dry Ingredients:
    • In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  • Cream the Butter and Sugar:
    • Using an electric mixer, beat the butter and margarine for a few seconds until blended.
    • Add the granulated sugar, brown sugar, and vanilla extract. Beat on high speed for about 1 minute until light and fluffy.
  • Add the Egg White:
    • Beat in the egg white until well incorporated.
  • Combine with Dry Ingredients:
    • Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.
  • Shape the Dough:
    • Gather the dough with your hands and form it into a 9- to 10-inch log.
    • Wrap the log in wax paper or foil, twisting the ends without pinching or flattening the dough.
    • Refrigerate for at least 45 minutes, or until firm.
  • Preheat the Oven:
    • Preheat the oven to 350°F. Position the oven racks in the upper and lower thirds.
  • Slice the Dough:
    • Use a sharp knife to slice the chilled dough into rounds, about 1/4-inch thick.
    • Place the slices 1 inch apart on parchment-lined or greased baking sheets.
  • Bake the Cookies:
    • Bake for 12-14 minutes, or until the cookies puff up, crackle on top, and begin to settle slightly.
    • Rotate the baking sheets from top to bottom and front to back halfway through baking to ensure even cooking.
  • Cool the Cookies:
    • Slide the parchment or foil onto cooling racks and let the cookies cool completely before storing or stacking.
Reviews

Ingredients:

Adjust Servings
1cup ap flour
0.25teaspoon baking soda
0.5cup brown sugar
1large egg white
3teaspoons margarine
0.25teaspoon salt
3teaspoons butter unsalted, softened
0.5cup cocoa powder unsweetened
1teaspoon vanilla extract

Directions

1.
Prepare the Dry Ingredients
In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
Mark as complete
2.
Cream the Butter and Sugar
1. Using an electric mixer, beat the butter and margarine for a few seconds until blended. | 2. Add the granulated sugar, brown sugar, and vanilla extract. Beat on high speed for about 1 minute until light and fluffy.
Mark as complete
3.
Add the Egg White
Beat in the egg white until well incorporated.
Mark as complete
4.
Combine with Dry Ingredients
Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.
Mark as complete
5.
Shape the Dough
1. Gather the dough with your hands and form it into a 9- to 10-inch log. | 2. Wrap the log in wax paper or foil, twisting the ends without pinching or flattening the dough. | 3. Refrigerate for at least 45 minutes, or until firm.
Mark as complete
6.
Preheat the Oven
Preheat the oven to 350°F. Position the oven racks in the upper and lower thirds.
Mark as complete
7.
Slice the Dough
1. Use a sharp knife to slice the chilled dough into rounds, about 1/4-inch thick. | 2. Place the slices 1 inch apart on parchment-lined or greased baking sheets.
Mark as complete
8.
Bake the Cookies
1. Bake for 12-14 minutes, or until the cookies puff up, crackle on top, and begin to settle slightly. | 2. Rotate the baking sheets from top to bottom and front to back halfway through baking to ensure even cooking.
Mark as complete
9.
Cool the Cookies
Slide the parchment or foil onto cooling racks and let the cookies cool completely before storing or stacking.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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