Ground Chocolate Cookie Wafer Base Recipes

GROUND CHOCOLATE COOKIE WAFER BASE

Steps:

• Chef's Note: If you want to add a hint of peppermint, add two drops of pure peppermint oil to the batter when mixing.
• Combine all the dry ingredients into the clean bowl of a food processor, fitted with an S-blade, and pulse a few times until thoroughly combined.
• Sprinkle the butter cubes over the surface of the dry ingredients, and do about 10 pulses, of one second each, or until the butter is thoroughly combined.
• Chef's Note: In some recipes I freeze the butter, but not this one. After the butter is cut into small cubes, I usually return it to the refrigerator on a small tray. When I need it, I remove it from the fridge, and let it stand at room temperature for about 15 minutes before adding to the dry ingredients.
• Combine the milk and vanilla extract in a small bowl, and with the food processor running at low speed, slowly add the liquid.
• Continue to process until the mixture is thoroughly combined. It should resemble a thick, but pliable dough.
• Remove from food processer, and kneed a few times just to make sure all the ingredients are thoroughly combined.
• Form the dough into a log, about 2 inches thick. The thickness does not have to be precise, just get close.
• Tightly wrap the log in cling foil, or wax paper, and place in the refrigerator for two hours.
• Place a rack in the middle position, and preheat the oven to 350f (176c).
• Remove the log from the refrigerator, and slice into 1/4-inch (.6mm) medallions.
• Baking Tip: The cookies will expand during the baking process; so place them about 1 inch (2.5mm) apart.
• Bake in the preheated oven for 12 to 15 minutes; rotating the baking sheet back-to-front half way through the process.
• Chef's Note: While watching these cookies bake, they will puff up, and then collapse. I've noticed that they are usually done about a minute after they collapse.
• Remove from oven, and place on a cooling rack.
• Chef's Note: The cookies will crisp as they cool. If they are still a bit moist, you need to cook them longer.
• Chef's Tip: Since all ovens are not created equal, it might be a good idea to do a few test cookies until you get the temperature and timing right.
• Take the crisp cookie medallions and place them into the clean bowl of a food processor fitted with an S-Blade.
• Use 1-second pulses until the medallions are ground into an even crumb. About 6 to 8 pulses should do the trick.
• Chef's Note: Don't pulse too many times, or you'll wind up with chocolate dust. Stop and check occasionally. As one of our teachers said: You can always add another pulse, but you can't take one away.
• Place the chocolate crumbs in a tightly sealed Ziploc bag, and place in the freezer until your recipe calls for them. They should store nicely for 4 to 6 months.
• Chef's Note: In the near future, I will be posting some pie, and tart recipes that call for this kind of base... YUM !!!
• Keep the faith, and keep cooking.

CHOCOLATE ALMOND WAFERS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.

CHOCOLATE-WAFER CRUST

Steps:

• Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
• Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack.

CHOCOLATE WAFER COOKIES

Steps:

• Enjoy!

VANILLA WAFER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool.

CHOCOLATE WAFERS

Steps:

• Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
• Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
• Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

FUDGY BOURBON BALLS

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.