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Crisp Chocolate Wafers

Yield: 1 servings

Ingredients and directions for this recipe

4 tb Unsalted butter; softened
-(1/2
; stick)
1/2 c Light brown sugar
1/2 c Granulated sugar
1 ts Vanilla extract
2 lg Egg whites
3/4 c Dutch process; (alkalized)
-cocoa
; powder
3/4 c All-purpose flour
1/4 ts Salt
More sugar for finishing the
-cookies
2 Cookie sheets or jelly roll
-pans lined
; with parchment or foil

Combine butter, sugars and vanilla in the bowl of an electric mixer
and beat on medium speed until light, about 5 minutes, scraping bowl
and beaters occasionally. Beat in the egg whites, one at a time,
beating smooth after each addition.

While the mixture is beating, sift the cocoa with the flour and salt.
Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix
on low speed until incorporated.

Scrape the dough out onto a piece of plastic wrap. Cover with another
piece of wrap and press the dough into a rough disk. Refrigerate the
dough until it is firm -- several hours or overnight.

About 20 minutes before you intend to bake the cookies, set a rack at
the middle level of the oven and preheat to 350 degrees.

Divide the dough into 3 parts and roll one at a time on a lightly
floured work surface into a 6-inch square. Cut the dough with a
fluted or plain round cutter into nine 2-inch cookies and place them
on the prepared pan. Continue with the remaining dough. After rolling
all the dough, press the scraps back together and make about 9 more
cookies. Pierce the cookies several times with a fork and sprinkle
them lightly with granulated sugar.

Bake the cookies about 20 minutes, until slightly puffed and firm.
Cool the cookies on the pan.

Serve with any creamy or plain dessert, or ice cream. They're also
great by themselves. Storage suggestion: Keep the cookies between
layers of waxed paper in an air-tight tin or plastic container.

See also:
Previous recipe Crisp Chocolate Truffles
Next recipe Crisp Coating Mix

Or try one of these recipes:
Ice Cream Clowns
Spectacular Overnight Slaw