Fran’s Chocolate Wafers
This versatile cookie dough makes an exceptionally crisp cookie or tart shell with an unmistakeable deep dark chocolate flavor. A little tip for keeping the dough nice and dark is to dust the rolling surface and pin with a mixture of half cocoa, half flour. Bake up batches and use not only for the Ultimate Ice Cream Sandwiches, but also our version of the classic 1950s Ice-Box Cake.
Makes 24 cookies
- 1½ sticks (12 tablespoons) unsalted butter, room temperature
- 1 cup sugar
- ⅔ cup dark Dutch-processed cocoa powder, sifted
- 1 large egg
- 1¼ 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 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°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 ⅛ inch thick. Using a 3¼-inch round cookie cutter, cut out about 12 cookies. With a metal spatula, transfer to a lined cookie sheet. Pierce each cookie several times with the tines of a fork. Bake for 8 to 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.
- Cookies will keep as long as 1 week when kept in an air-tight container.