Unsweetened Cocoa Powder: This recipe will work with both Dutch Processed and regular cocoa powder. My preference is dutch processed because the process darkens the color and enhances the flavor of the cocoa.

STAR BAKER TIPS:

This is a very soft dough so freezing after rolling is essential.

Make sure the dough is very firm before removing from the freezer. This will make cutting out the cookies and handling the dough easier.

If at ay point the dough starts to soften or becomes hard to handle, stick it back in the freezer until firm.

I like to make the cuts and then immediately place the dough back in the freezer. Once firm they are easy to break apart and place on a parchment lined baking sheer.

They can be cut in anyshape or size you like!

Thin Chocolate Wafer Cookies

So much better than those chocolate cookies you get at the grocery store.

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Ingredients

114 Grams Unsalted Room Temperature Butter (8 Tablespoons)
132 Grams Granulated Sugar (⅔ Cup)
½ Teaspoon Kosher Salt
½ Teaspoon Baking Soda
1 Egg White
130 Grams All-Purpose Flour (1 Cup + 1 Tablespoon + 1 Teaspoon))
25 Grams Unsweetened Cocoa Powder (¼ Cup)

Instructions

Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer cream together the butter, sugar, salt and baking soda for 2-3 minutes on medium speed.
Add the egg white and mix until combined.
Whisk together the flour and cocoa and add to the butter mixture and beat on low until the flour mixture is just combined.
Divide the dough in half. Roll each half between 2 pieces of parchment paper to a thickness slightly thinner than 1/8”. Place both sheets of dough in the freezer for about 10-15 minutes.
Remove one sheet of dough from the freezer, peel off the top sheet of parchment paper, turn over and remove the other piece of parchment.
Cut the dough into 2 1/4” circles. You can gather together and reroll any leftover dough and continue to cut out cookies.
Place the cookies on a parchment lined baking sheet and bake for 11-12 minutes. Remove from the oven and let the cookies cool for 10 minutes. Transfer the cookies to a wire rack and allow to cool completely.
Makes about 25 cookies.