It was Sunday morning. Nobody else is in the kitchen, I have it all for myself, so I can try making things that I would not do when the kitchen is full of people. My aunties (yes, plural) always visit on Sunday morning. They like to come and check out what I am making on Sundays for this little blog. They would stay for lunch, sometimes staying all day. I have always tried to cook dishes that they love and they are good at so I can pick up some tips. So to have a quiet kitchen is quite rare, I decided to bake the chocolate wafers that so many bloggers raved about. I could almost hear them screaming at me, complaining how much sugar I used and how dark the dough is.
It turned out wonderful. For my first try. I am sharing all the things that I think I did wrong. But it turned out wonderful. Really. Alice Medrich has revised the chocolate wafer recipe on her newest book. So this is the Chocolate Wafer 3.0 recipe.
Combine milk and vanilla extract in a bowl. Set aside for later use.
I made a mistake by using a stand mixer. I don’t own a food processor. The mixer is just too hard on the batter. Now I know that I should have worked the dough by hands. I combined all the dry ingredients in a mixer bowl.
Second mistake, I should have mixed the dry ingredients first, before adding the butter. And it probably would be better to really chill (or even freeze) the butter before adding it into the mixture. The weather here is just so humid, the butter melted in matter of minutes. Pulse the mixture for a minute, until the mixture is crumbly. Mine actually turned mushy in no time. Because of the heat melted the butter and I hadn’t mix the dry ingredients well so I basically overworked the dough to try combining all the ingredients.
I then added the milk mixture into the bowl. Pulse it for a just a bit.
Here is my too mushy dough. It was almost unworkable. I think the dough is supposed to be rather dry and could be formed into log. I had to refrigerate my dough for an hour to be able to shape it.
I shaped the dough into 2 logs of 3 cm in diameter. The dough logs are refrigerated until really firm, about 2 hours. I had to work really quickly as soon as the dough is out of the fridge. I sliced the dough into 0.5cm discs.
I arranged the weirdly shaped cookie discs in a lightly greased baking parchment.
Popped the trays into a pre-heated oven at 185 degree celsius for 12-15 minutes.
Oddly, they turned out rather nicely, don’t you think? The next time, I would use finer sugar. The sugar I was using was really coarse. Most of they are still showing. I hid the cookie jar in my room. I know my mother hated overly sweetened and too chocolatey treats.
Definitely not bad for a first try. Try to learn from my mistakes. Happy baking.
190 g flour
67 g cocoa powder, Dutch-processed
220 g sugar
1/4 tsp salt
1/4 tsp baking soda
210 g butter, softened
3 tbsp whole milk
1 tsp vanilla extract
Combine flour, cocoa powder, sugar, salt and baking soda in a food processor. Pulse for a couple of seconds until all ingredients mixed well.
Add butter and process until the dough is slightly crumbly.
Pour vanilla extract and milk into food processor when the blade still running, until the dough held together around the blades or side of bowl.
Get the dough off the food processor onto a working surface.
Knead for a bit until all ingredients are evenly distributed.
Form dough into a log with 3-5 cm in diameter. Fold the dough with plastic wrap and refrigerate until firm, about 1 hour.
The dough will keep well for up to 3 days.
Preheat oven to 185 degree celsius.
Cut dough into 0.5 cm thickness round discs.
Arrange on lightly greased baking paper.
Bake in preheated oven for 12-15 minutes.
Let cool on pan. If the cookies are not as crunchy when cooled, bake them again in oven for 3-5 minutes.
Transfer to air tight container.