Santa Fe Chocolate Wafers |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These make sublime cookies for ice cream sandwiches (especially if you use Mint Ice Cream, Philly-Style). From Maida Heatter's Great Book of Chocolate Desserts. Ingredients:
1 cup sifted all-purpose flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/4 lb butter (1 stick) |
6 ounces semisweet chocolate (i prefer 80% chocolate) or 6 ounces bittersweet chocolate (i prefer 80% chocolate) |
1/3 cup granulated sugar |
1/4 cup light corn syrup |
1 teaspoon vanilla extract |
1 extra large egg |
Directions:
1. Preheat oven to 350°F.
2. Sift together dry ingredients and set aside.
3. Cut butter into 1/2-inch slices, and add to medium saucepan over low heat.
4. Add the chocolate, sugar, and corn syrup, stirring until smooth.
5. Remove from heat and let cool for 5 minutes; add vanilla extract and egg, stirring until smooth.
6. Gently add in flour mixture, until once again smooth.
7. You can go ahead and bake them off right here, but I prefer to refrigerate the mixture for 20 or so minutes; the cookies will hold their shapes better.
8. Drop a rounded teaspoonful of batter onto a silpat or parchment paper-covered baking sheet, pressing down slightly to flatten.
9. The cookies puff up as they bake, and will be finished when they have flattened, about 10-15 minutes.
10. I like to under bake these just a bit, but be careful about over baking-the chocolate will taste burnt.
11. Let the cookies sit for a minute on the sheets before removing to a cooling tray.
12. Store airtight.
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