Another simple post, since we were gone for part of last week. But, just because the post is simple, it doesn’t mean that the recipe isn’t delicious. After all, these Minty Chocolate Wafers are thin and crispy, like the national brand of chocolate wafers that are oh, so expensive, but with an added blast of mint flavor. And, to top it off, these are super simple to make. What could be better?
As we said, this is a simple post, because the recipe is almost the same as the one used for Famous(ly Expensive) Chocolate Wafers that we published several years ago. All we did was swap out some mint oil for the vanilla extract. The rest remains the same.
Since it’s just a variation of an earlier post, we’ll provide the abbreviated recipe, along with a few comments, but you’ll have to hit the link above if you need more detailed instructions and photos.
Minty Chocolate Wafers
Ingredients
- 1 cup all-purpose flour (140 g)
- 1/2 cup Dutch-processed cocoa (40 g)
- 3/4 cup sugar (150 g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 8 Tbs unsalted butter, slightly softened and cut into 16 pieces (114 g or 1 stick)
- 2 Tbs milk (30 g)
- 1/4 tsp peppermint oil
Instructions
- Put the cocoa, sugar, flour, baking soda, and salt in the bowl of a food processor and pulse it a couple of times to combine.
- Distribute the butter pieces over the top of the flour mixture, and pulse several times until the mixture looks crumbly.
- With the processor running, add the peppermint oil, then slowly add the milk and process until a dough forms and rides on top of the blade.
- Dump out the dough, knead it a few times to ensure that it's thoroughly mixed, and then shape it into a log about 10 inches long and 1 3/4 inches in diameter.
- Wrap with plastic and chill for about an hour.
- Preheat oven to 350°F.
- Slice and bake. Slice the cookies about 1/8 of an inch thick, place them on a parchment-lined baking sheet about an inch apart, and bake for about 10 minutes. Watch while they’re baking; they’ll puff up a bit, then deflate. Two minutes after they deflate, they're done.
Ingredient discussion:
We suggest that you use Dutch-processed cocoa for these wafers: it’s a darker, less bitter, cocoa than normal cocoa. We use Valrhona brand, and, while it’s expensive, we consider it to be the best. But, you should use whatever fits your budget and taste. We also specify using mint oil, which is not the same as mint extract. Think of mint oil as a more powerful version of extract, a much more powerful version. But, if you don’t have mint oil, by all means, use extract, just double (or even triple) the amount listed — mint oil is that much more minty.
These are great cookies. The mint flavor makes them feel cool and refreshing, which is perfect as it’s starting to warm up around here. They’re easy to make, nice and flavorful, and they stay crisp for days. We baked them on Monday to bring to our downtown walk, and took the leftover cookies with us on our trip, finishing the last few on Thursday afternoon. They were just as good as on Monday. If you don’t think these are worth five stars, well, let us know.
