Life has been crazy busy lately. Work by its self has been over the top. I come home, and there is much to do because we have been camping two weekends in a row. It will be a bit quieter until mid May now. Maybe. I have to put the maybe in there because who knows what tomorrow will bring.
Through this craziness, I have wanted a chocolate wafer cookie. Not too sweet chocolate cookie. Something that will go well with tea. I have been reading Short and Sweet by Dan Lepard. He has a chocolate mint sandwich cookie that sounded like it would fit the bill. I would just use what was in my kitchen, since I have not shopped enough, and leave out the frosting. These were exactly what I wanted. I might make them a bit thinner next time. I may not.
chocolate wafer cookies
Note: adapted from Dan Lepard Mint Cream Chocolate cookies
5 tablespoons butter, room temperature
1/3 cup dark brown sugar
1/3 ounces milk chocolate, melted (I would have used semi-sweet but this is what I had)
1 cup flour
1 tablespoons cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon cream of tartar
Preheat oven to 350 degrees Fahrenheit. Cover two baking sheets with silpat or parchment paper.
Cream butter and sugar together. Mix in the chocolate. Mix in the flour, cocoa powder, baking soda, and cream of tartar.
Roll a bit of dough into a ball. Smash under a glass until about 1/4 inch thick. You will make about 24 cookies.
Bake for 20 to 25 minutes.
Let cool a bit and then take off the baking sheets. Raggedy edged but so lovely.