Recipe

Chocolate Waffle Drops Recipe

Print Recipe

Ingredients

1/2 c Granulated sugar
1 c Plus 2 tbsps sifted all-purpose flou
1 Egg;
1 1/2 ts Light cream or milk
1/4 ts Baking soda
2 oz Sweet butter
1 pn Salt
1 ts Vanilla extract
3/4 ts Double-acting baking powder
2 oz Unsweetened chocolate

Directions

Step #1 Place the chocolate in the top of a small double boiler over hot water on moderate heat.
Step #2 Cover until partially melted, then uncover & stir until smooth.
Step #3 remove this from the heat & set aside to cool slightly.
Step #4 Sift together the flour, baking soda, baking powder, & salt & set aside.
Step #5 In the large bowl of an electric mixer cream the butter.
Step #6 Add the vanilla & sugar & beat to mix well.
Step #7 Add the melted chocolate and beat until incorporated.
Step #8 Then add the light cream or milk & the egg & beat to mix well.
Step #9 On low spead add the sifted dry ingredients, scraping the bowl with a rubber spatula & beating only until incorporated.
Step #10 Place the dough on a piece of wax paper, fold the sides of the paper over the dough & press down on the paper to flatten the dough to a scant 1-inch thickness, wrap in the paper & put in the fridge for 20 to 30 mins -- no longer or the dough will crack when you roll it out.
Step #11 (However, if you do put in the fridge it for longer -- even overnight -- let it stand at about room temp for about an hr before rolling it out.
Step #12 ) Adjust two racks to divide oven into thirds & preheat your trusty oven to 400 degrees.
Step #13 Line cookie sheets with aluminum foil.
Step #14 Flour a pastry cloth & place the dough on it.
Step #15 (If you have doubled the recipe, roll only half of the dough at a time.
Step #16 ) With a floured rolling pin -- which should be refloured frequently to avoid sticking ~- roll the dough out until it is only 1/8-inch thick (thin).
Step #17 I use a round cookie cutter that is 2 3/4 inches in diameter -- use any size you like, & cut the cookies as close to each other as possible.
Step #18 Place the cookies 1/2 inch apart on the aluminum foil.
Step #19 (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula -- handle them carefully in order to keep them perfectly round & flat.
Step #20 ) Leftover pieces of the dough should be pressed together & rerolled.
Step #21 Bake two sheets at a time for 7 to 8 mins, reversing the sheets top to bottom & front to back once to insure even taking.
Step #22 Bake until the cookies feel almost firm to the touch.
Step #23 These are supposed to be crisp (they will become more crisp as they cool) & they should not be underbaked, but watch them carefully to be sure they do not burn.
Step #24 (If you bake one sheet at a time, bake it on the upper rack.
Step #25 ) With a wide metal spatula, transfer the cookies to racks to cool.
Step #26 Store airtight.
Step #27 Makes 36 2 3/4 inch cookies.
Step #28 Wonderful thin, plain cookies, crisp, the dough is rolled out & cut with a cookie cutter.
Step #29 The recipe can easily be doubled if you wish.
Step #30 --.
Enjoy the Chocolate Waffle Drops recipe

Viewing Chocolate Waffle Drops Receipe

Chocolate Waffle Drops Recipe

More Related Recipes

Related Categories

Related Tags

Recent Views

Chocolate Waffle Drops Recipe

Related Recipes

More Related Recipes

Related Categories

Related Tags