Yesterday I had gotten it in my head that I wanted to make a pudding, which we will talk about more tomorrow. But all the reviews said the pudding was really sweet, and I knew that Walker would complain if I didn’t cut some of the sweetness. So to cut the sweetness without compromising the taste, I decided we needed a little chocolate wafer, because really, when would you not like a little chocolate biscuit to dampen your sweet tooth and keep those chocolate cravings in check?
Chocolate Wafer Cookies
Makes a whole lot of little cookies. I got 100 2 inch cookies
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 cup plus 3 Tablespoons all-purpose flour
3/4 cup plus 1 Tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature (this is important)
1. Combine the sugar, flour, cocoa powder, baking soda and salt . Add the butter a few pieces at a time, mixing with a stand mixer or a hand-held one. As soon as the dough starts to come together, stop the mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix for a few seconds more.
2. Form and roll the dough straight from the mixer. The dough becomes too hard to work with if chilled.
3. Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.
4. One hunk of dough a time, roll between two pieces of lightly floured parchment paper until about 1/8-inch thick. Using a cookie cutter, cut into 2 inch rounds. Place 1/2 to 1 inch apart on the prepared baking sheet. You can form and roll the dough scraps once after the first roll.
5. Bake for 12-15 minutes, rotating the sheets halfway through the baking if your oven heats unevenly like mine. Remove from the oven and cool on the sheets for 2 to 5 minutes. They’ll be too soft to move straight from the oven. Transfer the cookies to a cooling rack and let cool completely.
Critic’s Comments of the Wafers
Walker didn’t even wait for these to bake before he was sneaking cookies. He ate the dough, he ate them hot off the pan, he ate them with pudding, he really just inhaled them. His major complaint with desserts is that they can be too sweet, and with this one, he was pleasantly surprised. He called them “a nice mix between savory and sweet.” They’re crispy but still soft and they’re perfect with coffee or tea.
But we couldn’t stop there, because one of us had compared the taste to a non pehoey (Walker’s own special word meaning containing partially hydrogenated oils, from PHO) version of an Oreo. Well I just had to give us a more concrete comparison.
Homemade Oreo filling
This recipe will fill half of the above cookies, about 25 Oreos, leaving 50 plain cookies
1/4 cup butter
1 cup powdered sugar
1/2 teaspoon vanilla
1. To make the cream, place butter in mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Once the sugar is fully incorporated, turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy. Don’t skimp on the beating – too little and you’ll have a very dense, overly sugary icing
2. To fill, pipe a teaspoon of filling onto an upside down cookie, and place a similarly shaped cookie on top, so that the bottoms of both cookies are facing in. Slowly press down so that the icing will spread, but the cookies won’t crumble.
These are way better Oreos than I’ve ever gotten out of a plastic bag. I left half of the cookies plain so that we could have a little variety. These were crisp but not crumbly, chewy but not overly sugary. I think next time I make them, I’ll add a different flavoring to the icing – raspberry maybe, or mint. Plain, these are wonderful, but you could have a lot of fun with the icing pairing.