I’m totally using Diwali as an excuse to share my favourite cookie recipe with you. Truth is, I’ll have them any time of the year! Whether you decide to pack these up with a pretty ribbon and share them with friends, or place them alongside ‘mithai’ on your Diwali thali, the intense chocolate and not-achingly-sweet flavour will have you hunting for reasons to make repeats too!
The road to finding this recipe wasn’t an easy one. I first stumbled upon this recipe in a book that dated back to the ‘70s, and as much as I’d have loved to tell you a cozy little tale about the wonders of my first attempt, the truth is, it was kinda like the time we thought ‘The Lunchbox’ was gonna make it to the Oscars short-list… Believe me, I too thought I was on to a recipe that deserved a standing ovation, but it all just fell flat into nothingness. Given my Mum’s aversion for following recipes from books, I had no other way of knowing where I’d gone wrong with a recipe that pre-dates, well, me!
After a few intense Google search sessions, I followed Stephanie Jaworski’s tips and realised that I needed to make changes to the quantity of flour used. I also incorporated her suggestion to use egg white from a large egg instead of the entire egg, and voila, I’d hit the right notes.
If you’re wondering why I’ve titled the recipe ‘Cocoa Wafers’ and then gone on to call it a ‘cookie’ almost immediately after, it is because the wafer-thin size of it comes from the way it is cut, but it is essentially a soft dough cookie that needs to be refrigerated before baking. Overnight works best, or else, give it at least a couple of hours’ rest in the refrigerator.
After you’ve mixed the flour mixture with the butter mixture, beat it to combine well and then place the dough on a piece of parchment paper / cling film and work it into a log shape of about 1 ¾ inches in height. I have a cramped little refrigerator so I split the dough into 2 logs, but if you do go with 1 log, it should be about 8-inches in length. Roll it in the parchment paper as shown and then twist the ends in opposite directions to secure the log, just like you would with a toffee wrapper.
When the dough is ready to be baked, slice it with a knife into rounds that are about ¼ of an inch thick. Hold the dough with one end of the parchment paper (this is the side you are not cutting) and rotate it gently as you slice it at the other end. Off it goes into the oven! Happy Baking!