These giant Chocolate Wafer Cookies are light, crispy and delicious. As a bonus, they’re fun to make!
1/4 Cup Butter (room temperature)
1/8 Teaspoon Vanilla Extract
2 Egg Whites
1/2 Cup Pastry Flour
1/4 Cup Cocoa (not Dutch Processed)
1/4 Teaspoon Cinnamon
1/2 Cup Crushed Jordan Almonds (also known as sugared almonds – those pink and white ones)
Preheat oven to 350F/180C.
Cream butter and vanilla extract together. Add in egg whites and beat until light yellow.
Slowly add in flour, cocoa and cinnamon to the mixture. Mixture should be light and more like batter than dough.
Line a baking sheet with parchment paper or a silicone mat. Drop 1 tablespoon of batter onto either left or right side of the baking sheet (leaving 3″/7.5cm space from edge of sheet).
Using an offset spatula, gently spread the batter into a rectangle that’s approximately 4″/10cm wide by 8″/20cm long. You shouldn’t be able to see through the batter. You should be able to fit 3 of these on each sheet.
Dust each wafer with espresso powder and crushed Jordan almonds. (You don’t need to press the almonds down, they will stick just fine.)
Bake for 20-30 minutes. When done, you’ll notice that the edges appear slightly dry and a thin spatula will easily lift the edge up from the pan.
Remove from oven and let cool for a minute or two. Gently slide a large, thin spatula under the side of the cookie and run it down the length of the cookie to release it from the baking sheet. Slide it onto a cooling rack to completely cool.
Continue with remaining batter.
Recipe courtesy of My Man’s Belly.