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Crunchy Cocoa Mocha Wafers




Source of Recipe


adapted from The Best of Fine Cooking: Chocolate


List of Ingredients




2 ¼ cups flour
1 cup plus 2 Tbs. unsweetened natural cocoa powder
1 2/3 cups sugar
3/8 tsp. baking soda
3/8 tsp. salt
2 tsp. instant coffee crystals
1 cup plus 5 Tbs. unsalted butter, slightly softened
4 ½ Tbs. fat free half and half
1 ½ tsp. pure vanilla extract

Recipe



In a food processor, combine the flour, cocoa, sugar, baking soda, salt, and coffee crystals. Pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the half and half and vanilla in a small cup. With the processor running, add the liquid mixture and continue to process until the dough clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or cutting board and knead with your hands a few times to make sure the dough is evenly blended.
Shape the dough into logs about 1 ½“ in diameter. Wrap the log in waxed paper or foil. Refrigerate until firm, at least 1 hour.
Preheat the oven to 350 F. Line cookie sheets with parchment.
Cut the log into slices a scant ¼” thick and arrange them 1” apart on the lined sheets. Bake for 12 to 15 minutes. As they bake, the cookies will puff a little and then deflate; they’re done about 1 minute after they deflate. The tops of the cookies will look slightly pitted, and they’ll feel dry but soft when touched (the cookie will hold and impression). Slide the parchment onto a wire rack and let the cookies cool completely.