Sunday, November 22, 2009

Bittersweet Chocolate Wafers

By: Marilyn Bentz-Crowley

These crunchy cookies are not overly sweet and have a deep chocolate taste. Serve with our chocolate mascarpone cheese ball. These crisp wafers are also delicious munched alongside a cup of coffee.

1½ cups (375 mL) all-purpose flour
⅔ cup (150 mL) Dutch-process cocoa (unsweetened)
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
¾ cup (175 mL) salted butter (or 1½ sticks), softened
1 cup (250 mL) granulated sugar
2 egg whites
1½ tsp (7 mL) pure vanilla extract
2 oz (60 g) unsweetened or bittersweet chocolate, melted

1. Sift flour well with cocoa, baking powder and baking soda in a large bowl. Using an electric mixer, cream butter with sugar until light and fluffy. Beat in egg whites until somewhat fluffy. Add vanilla and melted chocolate; beat until mixture resembles a chocolate butter-cream icing.

2. Stir flour mixture into creamed butter until dough forms. On a long sheet of waxed paper, drop into a log about 2 inches (5 cm) in diameter. Use waxed paper to form into a smooth log; wrap, twist ends and refrigerate for at least an hour or until dough is firm.

3. Arrange oven racks at centre; preheat to 350ºF (180ºC). Line baking sheets with parchment paper. Unwrap dough; slice dough a scant ¼ inch (5 mm) thick. Lay rounds about 1 inch (2.5 cm) apart on parchment paper. Bake 14 to 15 minutes or until firm to touch.

4. Slide parchment onto cooling rack. When able to handle, lift warm cookies off paper; finish cooling on rack. Store airtight. Cookies keep well for at least a week; freeze for longer storage.

Makes 30 to 36 cookies


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