Crunchy chocolate wafer cookies with no palm oil and tons of flavor.
Total Time:22 minutes
100 grams butter, softened
150 grams sugar
100 grams brown sugar
1 egg white
50 grams cocoa powder
150 grams all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
In a large mixing bowl, beat butter and both sugars at medium speed for a few minutes until light and fluffy. Add egg white and beat to combine.
Sift cocoa powder, flour,baking soda, and salt over your butter and sugar mixture. Beat on low speed until everything comes together. The dough will be very stiff.
Scoop the dough out onto a sheet of plastic wrap. Use the plastic wrap to help you form the dough into a cylindrical shape about 20 centimeters long. Wrap the dough in the plastic and chill for at least an hour. Overnight is fine.
Preheat your oven to 350 and line a cookie sheet with parchment.
Use a sharp knife to slice off about a half a centimeter of cookie dough at a time. Lay the slices flat on the cookie sheet with about an inch of space between each.
Bake cookies for about 12 minutes. Allow the cookies to cool on the cookie sheet for 10 minutes, then remove to a rack to cool.
Dip, sandwich, crumble or eat straight up, guilt free.
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