|Mine never come out this perfectly, but who cares!|
family eats with real food ingredients.
These chocolate wafers are just like those crispy cookies you might buy at the store when you are planning to make a chocolate crust, like for a cheesecake, or for making ice cream sandwiches. They aren't difficult to make, but they do require some extra planning because of the time the dough firms up in the fridge.
Makes about 36 cookies
- 1 C sprouted soft white flour
- 1/2 C organic raw cacao powder, sifted
- 1/4 t baking soda
- 1/4 t sea salt
- 6 T unsalted butter, at room temperature
- 1 C sucanat
- 1 t vanilla extract
- 1 pastured egg white
- Place flour, cacao powder, baking soda, and salt in a bowl, whisking to combine.
- In a mixing bowl with the paddle attachment, mix butter until smooth.
- Add sucanat and vanilla to butter. Mix at high speed for about 1 minute until creamy.
- Add egg white and beat to combine.
- Add dry ingredients and mix until incorporated.
- Place cookie batter on a clean counter and with your hands, roll into a log about 9" long with an even thickness and as flat as you can get the ends.
- Place dough log on a sheet of waxed paper, rolling it up and sealing the ends.
- Place dough in refrigerator to chill several hours or overnight. The dough should be very firm at this point so it is easy to slice.
- Preheat oven to 350 degrees.
- Place a Silpat mat on a cookie sheet (or use a piece of parchment paper).
- Using a sharp knife, slice dough into 1/4" slices.
- Place unbaked cookies on the prepared cookie sheet about 1" apart.
- Bake for about 12 minutes until cookie has puffed up and has little cracks on the top. Allow to cool on cookie sheet for about 5 minutes before transferring to a wire cooling rack.