Chocolate Wafer Cookies

My 5-year old is a chocolate fan....(and so am I).. So he asks me (every time I say I'm going to cook something special) ..Is it chocolate **** or chocolate ****.????.. :) it is always something that starts with chocolate. What can you do..:) when your own heart is singing the same song......but to yield to the whims of a young chocolate lover. This time I made him some chocolate cookies, the recipe from joyofbaking.com, which was very easy. I got a lovely chocolate flavoured biscuit,  after eating which I decided to say goodbye to my favorite Bourbon biscuits... It is a 'must try' for all the chocolate freaks who would like to try their hand at baking a cookie...(it is very easy) So here it is....

                   Chocolate Wafer Cookies

•  1 cup (130 grams) all purpose flour

• 1/2 cup (50 grams) unsweetened cocoa powder (regular or Dutch-processed) *I used just 1/4 cup cocoa and added additional 1/4 cup of flour*
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
•  6 tablespoons (90 grams) unsalted butter, room temperature
• 2/3 cup (140 grams) packed light brown sugar
• 1/2 cup (100 grams) white granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large (30 grams) egg white

In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until light. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight.

Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Using a sharp knife, slice the log into about 1/4 inch (6 mm) thick wafers. Place the wafers on the baking sheet spacing, about 1 inch (2.5 cm) apart. Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen.

My cookies were cut using different cutters at my son's insistence.... :) 

In the picture below are some cookies I made by adding some crushed cashew nuts to a little dough. They are not crisp but chewy as the contain nuts. 

The cookies with nuts

snack