Mise en Place the Chocolate Wafer Cookie Dough

• What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.
• Bring the butter to room temperature. This means (60F – 65F). For more information on the best practices for handling butter, see How to Cream Butter and Sugar.
• Whisk together flour, cocoa powder, and salt in a small bowl. Set aside.

• To the bowl of a stand mixer or a hand mixer, add the butter and sugars and set aside.
• Separate 1-2 eggs and reserve the egg yolks for another time. See this post for a complete complete discussion on separating eggs.
• Measure 3 tablespoons of egg whites. It’s much easier to weigh them if you have a scale. If not, the egg white of each large egg measures approximately 2 tablespoons.
• Add the vanilla to the egg whites and set aside.

Mix the Chocolate Wafer Cookie Dough

• Cream the sugars and butter on medium speed until creamy and light in color. Scrape the sides of the bowl occasionally. To see an example of what “light and creamy” looks like, see How to Cream Butter and Sugar.
• Add the egg whites and vanilla and beat until smooth. Scrape down the sides of the bowl before the next step.
• Add the flour mixture and beat just until incorporated. The dough will be soft and pliable.
• Divide the dough in half and wrap each half in plastic wrap. With the palm of your hand, spread the dough (while it’s inside the plastic) into a flat disc. Refrigerate for 4 hours or overnight.

Mise en Place the Roll and Bake

• Preheat your oven to 350F.
• Prepare 2 cookie trays with parchment, or a baking liner.
• Prepare another tray that you can place in the freezer. The cookie dough will require 5 minutes in the freezer if it becomes too soft.
• Set your rolling pin, chef’s knife and a fork on your work surface.

Roll and Bake Homemade Chocolate Wafer Cookies

• Unwrap one piece of cookie dough and set it on the piece of plastic wrap you used to chill the dough. Cover it with a clean piece of plastic and roll to about 1/4 inch thick.

• If the wafer dough is too soft to cut clean lines, lift up the cookie dough by the plastic wrap and transfer it to a freezer proof tray. Set in the freezer for 5 minutes until the dough is firm.

• With your chef’s knife or a pizza cutter, cut freeform squares about 2 inches. Leave the rough edges, or re-roll them for a batch of uniform chocolate wafers.