Delicious when enjoyed alone, these Chocolate Wafers are also great when used to make ice cream sandwiches, or crumbled in a glass and enjoyed with a bit of milk. However you like them, we’re sure you’ll give this recipe two thumbs up.
- 1 ½ sticks (12 tbsp) unsalted butter, room temperature
- 1 cup sugar
- 2/3 cup dark Dutch-processed cocoa powder, sifted
- 1 large egg
- 1 ½ tsp pure vanilla extract
- 1 ¼ cups flour
In a mixer with a paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 4 minutes.
Add the cocoa powder and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
Add the egg and vanilla and blend thoroughly, scraping down the sides of the mixing bowl. Add the flour. Mix on low speed until the dough begins to hold together. Wrap the dough in plastic wrap and chill until firm, about 4 hours or overnight.
To bake, position an oven rack in the middle of the oven and preheat the oven to 325 degrees F. Line a cookie sheet or two with parchment paper or Silpats.
Working quickly, on a lightly floured surface roll half the dough into a 12-by-12-inch square, about 1/8 inch thick. Using a 3 ¼-inch round cookie cutter, cut out about 12 cookies. With a metal spatula, transfer to a lined cookie sheet. Pierce each cookie with the tines of a fork several times. Bake for 8-10 minutes, until slightly dull on top. Transfer to racks to cool. They will crisp as they cool.
Repeat with the remaining dough, gathering the scraps together and gently kneading into a second batch. Store in an air-tight container as long as a week
