Homemade Almost Famous Chocolate Wafers
A second version of the discontinued Famous Wafers. If you happen to have some black cocoa powder, you can use it in place of a few tablespoons of whatever other Dutch process cocoa powder you use.
Servings 40
Cost 5
Ingredients
- 1 ⅓ to 1 ½ cups all-purpose flour (180 grams) Best to weigh!
- ½ cup Dutch process -- weigh or spoon lightly into a cup and level (42-45 grams)
- 8 tablespoons unsalted butter, softened (114 grams)
- 1 cup granulated sugar (200 grams)
- ½ tsp baking powder
- ¾ tsp salt
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Start by carefully measuring the flour and cocoa powder. If using flour, you need 180 grams. This can range from 1 ⅓ to 1 ½ cups. If you have a scale, just measure 180 grams and you'll be fine. Also, measure the cocoa powder carefully by weighing out 42 grams. Set aside.
- In a separate, larger bowl, preferably a stand mixer bowl, beat the butter until light and creamy Add the sugar and continue beating until it’s well incorporated. Beat in the baking powder and salt, scraping the bowl often, then beat in the egg and vanilla until blended.
- Add the cocoa powder and beat until blended. The batter is going to start feeling pretty thick now.
- Add 1 ⅓ cups or 180 grams flour and beat on low until blended. If you measured by volume and dough seems too wet and sticky, add another tablespoon or two of flour. The consistency should be just a little looser than Play-Doh and still kind of sticky at this point.
- Preheat oven to 325 degrees F. and line two cookie sheets with parchment paper.
- Divide dough in half and scrape each half onto a sheet of parchment paper. Press each into a flat disc, then cover with more parchment and chill until firm. Remove from the refrigerator and roll so that the dough is flatter and smoother and about ⅛ of an inch thick. If it gets soft again, put it back in the refrigerator or freezer.
- Use 2-inch round cookie cutters to cut circles. If the dough is cold and firm, you should be able to just cut the circle directly off the parchment and put them onto the parchment lined baking sheet (no flour or cocoa dusted work surface needed).
- Alternatively, you can roll the dough out on a mat dusted with cocoa powder and then cut your circles OR you can just scoop up rounded teaspoons, roll into balls and press into circles. Be sure they are uniform if making ice box cake.
- Bake the cookies at 325 for about 18 minutes. If they aren't crisp enough, turn off the oven and leave them in the oven with the door closed for about 10 minutes.
- Transfer the cookies to a rack and cool them completely.
