It’s a very belated pop culture reference, but I’m too happy with my nerdy wordplay to care. I might be past my trick-or-treating days, but I’m definitely not past Halloween treats (is that even possible?). These don’t involve any sorceress’ spells or ghoulish gore, but they are dangerously delicious — Happy Halloween!
Chocolate Wafer Cookies (from Miette)
1 3/4 cups all-purpose flour
1/2 cup plus 2 tbsp brut or natural unsweetened cocoa powder
1/4 tsp kosher salt
1 cup unsalted butter, at room temp
1/2 cup granulated sugar, plus extra for sprinkling
2 tbsp lightly packed brown sugar
3 tbsp honey
1.Sift together the flour, cocoa powder, and salt into a bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated and brown sugars, and honey and beat until fluffy, about 4 minutes.
3. Add the dry ingredients to the butter mixture in the three additions, beating just until combined after each. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or for up to 2 days. You can also freeze the dough for up to 2 months.
4. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
5. Unwrap the dough. On a lightly floured work surface, roll out to about 1/4 inch thick. Using a 3 1/4 inch round cookie cutter with a scalloped edge (or a bat shape…), cut out the chocolate wafers. Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart. Sprinkle each cookie with granulated sugar. Bake until firm, 12 to 15 minutes. Transfer to a wire rack to cool completely. They should snap crisply when cooled.
6. Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed and let cool. Store in an airtight container for up to 2 weeks.
Eat on their own, top cupcakes, or throw some (chocolate) whipped cream between two cookies and pop them in the freezer for a while for some delish cookie sandwiches.