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Chocolate
Wafers: In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and
salt.
In the bowl of your electric stand mixer,
fitted with the paddle attachment
(or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat on
medium high
speed until light and fluffy (about one minute). Scrape down the sides and
bottom of the bowl as needed. Beat in the egg
white. Add the flour mixture and beat just until incorporated.
Place the batter on
your counter and, using your hands, evenly form the dough into a log shape that is
about 8 inches (20 cm) long. Carefully wrap the dough in parchment paper, wax
paper, plastic wrap, or foil,
and fold or twist the ends. Try not to flatten the
log. Refrigerate until firm. This will take several hours or you can even chill
it overnight. You can also freeze the log for about one month.
Preheat your oven
to 350 degrees F (180 degrees C) and place the oven rack in the center of the
oven. Line two baking sheets with parchment paper.
Place the cookie log on a
cutting board and, using a sharp
knife, slice the log into about 1/4 inch (.6 cm) thick wafers. Place the wafers on the baking sheet spacing, about
2 inches (5 cm) apart. Bake for approximately 10 - 12 minutes or until the
the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and
place on a wire rack. Let
the cookies cool on the baking sheet for about
5 minutes before removing to a wire rack to cool completely. Can be stored
in an airtight container, at room temperature, for about 10 days. They can also
be frozen.
Makes about 30
wafer
cookies.
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