Chocolate Espresso Wafers
Crisp, intensely dark espresso-chocolate wafer cookies, ideal for sandwiching vanilla ice cream.
Ingredients
all-purpose flour
1½ cups
unsweetened (natural) cocoa powder
¾ cup
instant espresso powder (such as Medaglia D’Oro)
1½ tablespoons
baking soda
½ teaspoon
salt
¼ teaspoon
unsalted butter (softened)
12 tablespoons (1½ sticks)
sugar
1 cup
large egg
1
pure vanilla extract
1 teaspoon
Instructions
1
WHISK
In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt.
2
USING
Using an electric mixer, beat the butter in a large bowl until creamy. Add sugar and beat until fully incorporated. Add the egg, then add the vanilla extract. Stir in the flour mixture on low speed until fully combined and the dough begins to come together. The dough will be thick and heavy. Gather the dough into a ball, then divide in half.
3
WORKING
Working with one half at a time, place on a clean work surface and roll into a log, rolling back and forth to form a smooth cylinder about 7.5 inches long and 1.75 inches in diameter. (The dough feels like playdough!) Wrap the dough log tightly in plastic wrap and secure with a layer of foil. Repeat with the remaining dough. Chill or freeze until very firm. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months.)
4
PREHEAT
Preheat oven to 350°F. Line a baking sheet with parchment paper.
5
WORKING
Working with one log at a time, use a thin, sharp knife to cut the dough into 1/4-inch thick slices. Arrange on prepared baking sheet, spacing about 2 inches apart. Bake for 12 to 13 minutes, until the cookies feel almost hard to the touch. (They will crisp up as they cool.) Do not overbake, or the chocolate will taste and smell burnt. Transfer cookies to a rack to cool.
