Ingredients for Alice Medrich's Real Chocolate Wafers
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup milk
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How to Make Alice Medrich's Real Chocolate Wafers
- Preheat oven to 350°F (175°C). Position oven racks in the upper and lower thirds of the oven.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer until light and fluffy.
- Add 1 cup granulated sugar and ¾ cup packed light brown sugar. Beat on high speed for 1 minute, until well combined.
- Beat in 1 teaspoon vanilla extract.
- Gradually add 1 cup milk, beating on low speed until just combined.
- On low speed, gradually beat in the dry ingredients (flour mixture) until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently gather it into a 9-10 inch log.
- Wrap the log tightly in wax paper, twisting the ends to seal. Do not flatten.
- Refrigerate for at least 45 minutes, or preferably overnight, until firm.
- Lightly grease two baking sheets or line them with parchment paper.
- Using a sharp knife, slice the chilled dough into ¼-inch thick rounds.
- Place the rounds 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, rotating the baking sheets halfway through, until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
6g
Carbs
2g
