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LOCATION: Recipes >> Cookie Recipes >> Chocolate Wafer 02

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Bittersweet Chocolate Wafers (makes about 4 dozen 2-inch cookies)

3/4 cup all-purpose flour
1/2 t. baking soda
1 stick unsalted butter, softenend
2/3 cup dark brown sugar
1/2 t. salt
1/4 cup plus 2 T. unsweetened cocoa powder, sifted
1 t. vanilla extract
2 large egg whites, at room temperature
2 ounces assorted nuts for decorating

Preheat oven to 325 F. In a small bowl, sift the flour and baking
soda; whisk to combine. In a medium bowl, using an electric mixer,
cream the butter, brown sugar and salt until light and fluffy.
Beat in the cocoa powder and vanilla. Scrape down the bowl with
a spatula. Add the egg whites, one at a time, beating after each
addition. Stir in the sifted dry ingredients.

Line two cookie sheets with parchment paper. Fit a pastry bag with
a 3/8 inch tip (*I just use the coupler). Pipe thick 1 1/4-inch
mounds about 2 inches apart. Place 1 nut (or 4-5 pine nuts) in
the center of each mound.

Bake the cookies for 15-20 minutes (*I baked mine for about 12),
or until the centers spring back somewhat when gently pressed.
Let cool 10 minutes, then transfer to racks to cool completely.
The cookies will keep for up to 1 week in an airtight container or
1 month in the freezer.


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