Miette's Chocolate Wafers

About a week ago, we celebrated the hubby's birthday. He requested I make this chocolate mousse that usually makes an appearance for Halloween. The only problem was that I haven't been able to find the Nabisco chocolate wafers I would get at my local grocery store. . . so I had to make my own. They were divine! And of course the chocolate mousse turned out better than ever with these homemade chocolate wafers. However, if I find the Nabisco wafers, I'll definitely use them for the convenience.

Miette's Chocolate Wafer Cookies

• 1 3/4 cups all-purpose flour
• 1/2 cup plus 2 tablespoons natural unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar, plus extra for sprinkling
• 2 tablespoons lightly packed light brown sugar
• 3 tablespoons honey

Preparation

1. Sift together the flour, cocoa powder, and salt into a bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated and brown sugars, and honey and beat until fluffy, about 4 minutes.
3. Add the dry ingredients to the butter mixture in three additions, beating just until combined after each. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or for up to 2 days. You can also freeze the dough for up to 2 months.
4. When you're ready to bake the cookies, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
5. Unwrap the dough. On a lightly floured work surface or between two sheets of wax paper, roll out to about 1/4 inch thick. Using a 3 1/4-inch round cookie cutter with a scalloped edge, cut out the chocolate wafers. If the dough gets too soft when cutting the dough, place it in the refrigerator for a few minutes. Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart. Sprinkle each cookie with granulated sugar. Bake until firm, 12 to 15 minutes. Transfer to a wire rack to cool completely. They should snap crisply when cooled.
6. Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed and let cool. Store in a airtight container for up to 2 weeks.

To make chocolate wafer crumbs

For one 9-inch springform pan, place about 15 - 17 of the baked and cooled cookies in a food processor and pulse to fine crumbs in 5-second intervals, until the texture of coarse sand, 3 or 4 times. Store in airtight container for up to 2 weeks. To make a crust follow the recipe here.

Recipe via the Miette Cookbook

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