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CHOCOLATE STUDIO | RECIPES | Cookies & Bars

Chocolate Wafer

Cookie
By Chef Donald Wressell
Working time
1.5 hours
Contains
Eggs
A sophisticated cookie made with a combination of 38% milk and 66% dark chocolate. Be sure to refrigerate the dough before slicing; alternatively, you can make the cookies in small tart tins. That will provide a crispy, even edge.

Method

Ingredients
  • 333 gOrganic unsalted butter
  • 203 gOrganic pure cane sugar
  • 203 gOrganic light brown sugar
  • 120 gOrganic free‑range eggs
  • 272 gOrganic unbleached pastry flour
  • 102 gOrganic unbleached all‑purpose flour
  • 8.5 gBaking powder
  • 8.5 gSea salt
  • 225 gGuittard 38% Organic Milk Chocolate Baking Wafers
  • 225 gGuittard 66% Organic Semisweet Chocolate Baking Wafers
Directions
  1. 1

    Cream together the butter and the sugars on medium speed until light and fluffy. Add the eggs gradually while mixing to emulsify. Scrape down. Separately, whisk together the flours, baking powder and salt. Add the dry ingredients and mix on low speed to combine. Scrape down. Add the chocolate wafers to combine. Refrigerate dough.

  2. 2

    Roll into 800g logs and refrigerate. Slice (1/2 in thick), separate and bake on parchment-lined sheet pan in 75mm tart rings. Bake at 350˚F/177˚C for about 12 minutes until golden brown. Cool.

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