Dark Chocolate Wafer Cookies
Dark Chocolate Wafer Cookies make fantastic gifts because they are easy to personalize and pack up for friends. Pipe the batter onto cookie sheets, drop a nut on top, and off you go! Easy Christmas cookie recipes like this will please everyone!
Notes
Yields about 4 dozen 2-inch wafer cookies.
The cookies will keep for up to 1 week in an airtight container or 1 month in the freezer.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, softenend
- 2/3 cup dark brown sugar
- 1/2 teaspoon salt
- 1/4 cup plus 2 T. unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 2 large egg whites, at room temperature
- 2 ounce assorted nuts for decorating
Instructions
- Preheat oven to 325 degrees F.
- In a small bowl, sift the flour and baking soda; whisk to combine.
- In a medium bowl, using an electric mixer, cream the butter, brown sugar and salt until light and fluffy.
- Beat in the cocoa powder and vanilla. Scrape down the bowl with a spatula.
- Add the egg whites, one at a time, beating after each addition.
- Stir in the sifted dry ingredients.
- Line two cookie sheets with parchment paper.
- Fit a pastry bag with a 3/8 inch tip (*I just use the coupler). Pipe thick 1 1/4-inch mounds about 2 inches apart.
- Place 1 nut (or 4-5 pine nuts) in the center of each mound.
- Bake the cookies for 12-20 minutes, or until the centers spring back somewhat when gently pressed.
- Let cool 10 minutes, then transfer to racks to cool completely.