These chocolate wafer cookies are the Miette graham crackers I made awhile back but amped up with Valrhona cocoa powder. They are everything I have ever wanted in a chocolate cookie. Crisp, cocoa-y, and not too sweet. These would make a perfect crust for Ruth Reichl’s cheesecake. I might have to work on that.
Learn more about the whole grain flours Judy Cornell stone mills up in Choteau, Montana at her website, Conservation Grains. The flour I used in these chocolate wafers is known as Wheatsome, a blend of hard wheat, spelt, rye, and Kamut. The flavor it imparts to the cookie is absolutely delicious.
Chocolate Wafer Cookies
makes about 10 3-inch round graham crackers, but don't toss the scraps, they might not be as cute but they are equally delicious!
Ingredients
- ½ cup plus 1 tablespoon all-purpose wheat flour 65 grams Wheat Montana blue bag
- ½ cup stone ground whole wheat flour 70 grams Conservation Grains' Wheatsome
- ¼ cup plus 1 tablespoon cocoa powder 40 grams Valrhona
- ½ teaspoon Kosher salt
- 1 stick unsalted butter, softened to room temperature equals 8 tablespoons, 4 ounces
- ¼ cup light brown sugar, packed India Tree light muscovado, 50 grams
- 2 tbsp local honey equals 40 grams
Instructions
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Measure flours and cocoa powder into a small bowl, add salt and whisk to combine.
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Cream butter in a stand mixer using the paddle attachment. Add sugar and honey and beat a couple minutes, stopping to scrape the sides and bottom of the bowl with a spatula. With the mixer on low, sprinkle in the flour/cocoa and mix until combined. Turn out onto the counter and form into a disk, about 1-inch thick. Wrap in plastic wrap and refrigerate for 30 minutes or up to 2 days.
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Preheat oven to 350°F. Line a cookie sheet pan with parchment or a Silpat. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to slightly less than ¼-inch thickness and use a lightly flour dusted cutter to make shapes. (I get about 5 3-inch circles with the first rolling, then gather and reroll once to get the next 5. At this point I cut the scraps into long strips or other shapes and bake them too, they may not be as cute, but they're equally delicious.) Use a bench scraper to transfer the cookies to the prepared sheet pan. Bake time is slightly less that for the graham crackers on which this recipe is based. Watch it because you can't see browning on a cocoa cookie. Let the aroma be your guide and remove them from the oven the instant they smell delicious, near 12 minutes. Let sit a couple minutes on the pan then transfer to a rack to cool completely.
