Okayyyyy so! This week is a sorta big week for this little blog.
It's The Cooking Actress' blogaversary week!
On April 27th, 2013 (Saturday) this piece of internet turns 2.
And we're gonna celebrate all week!
All the posts this week are related to the blog's "birthday cake" (it's actually a chocolate torte/tart but whatever)-the recipe of which will be shared Wednesday, and on Friday there's going to be a giveaway (for a piece of bakeware that made the tart as perfect as it is)! Hooray! I love blogaversaries!
Today I have a ridiculously simple and incredibly delectable recipe to share for chocolate wafer cookies.
To be honest, I bookmarked these for the sole purpose of using them in place of storebought for use in pie crusts (or anything else that would potentially call for such things), so when I decided to make Wednesday's recipe (which has a chocolate wafer cookie crust) I was like "Ok! Let's do this!"
And oh. my. GAWD.
These are NOT to only be used in other recipes (although they're great for that and I totally did use them, but 1 batch of these makes PLENTY of cookies so no worries)! When I tried the first cookie, that was it. It was over. Head over heels in love. Buttery, chocolatey, crisp, perfect little pieces of heaven. Michael totally was gaga over them too, he took a bite and his eyes got all wide in surprise. These cookies will SHOCK you with their goodness. And then you won't be able to stop incessantly popping them into your mouth. Like "Hm that was a good dinner, now I'll just have 1...2....10...cookies..."
Never ever ever buy chocolate wafer cookies again. Seriously. I mean it. That's an order.
Chocolate Wafer Cookies
From Smells Like Home
Makes 6 dozen 1 1/4" diameter by 1/8" thick cookies
-9 oz. of these cookies (about 2/3 of the recipe)=1 package store bought chocolate wafer cookies.
-If using these in place of store bought cookies for a recipe (such as pie crust), take out 1-2 tbsp. of butter called for in that recipe since these are buttery to begin with.
- 1 and 1/2 cups (6.75 oz.) all purpose flour
- 3/4 cup (2.4 oz.) unsweetened cocoa powder
- 1 cup + 2 tbsp. granulated sugar
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 14 tbsp. unsalted butter, slightly softened
- 3 tbsp. whole milk
- 1 tsp. vanilla extract
- In a food processor pulse together flour, cocoa powder, sugar, salt, and baking soda. Then add in dollops (or cut up chunks) of the softened butter and pulse until large chunks begin to form.
- Mix milk and vanilla together and pour into the feeding tube of the food processor, while running, until it makes a dough and forms into a ball.
- Transfer dough to a work surface and knead a couple of times. Divide dough in half and shape each into a long, narrow log (the size of the log will determine the size of your cookies). Wrap each dough log in plastic wrap and refrigerate for at least 2 hours, or up to 1 week.
- Line baking sheets with parchment paper and preheat oven to 350 degrees. Move oven racks to the upper and lower thirds of the oven.
- Slice the chilled dough logs into slices, approx. 1/8" thick, and lay 1 in. apart on cookie sheets.
- Bake 10-12 minutes, rotating pans from back to front and top to bottom halfway through. Cookies will be finished baking about 1 and 1/2 minutes after the puffed up dough deflates-keep an eye on them!
- Place baking sheets on wire racks and cool for 5 minutes, then transfer the cookies to the rack(s) to cool completely (they'll crisp up as they cool).
- Will keep for a week or so in an airtight container at room temperature, and supposedly freeze well, too!
Oh and since you asked...
yes. The dough is delicious.
If you can't fit all your cookies on 2 baking sheets...you can totally just eat the rest. I did.