Ingredients
Method
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cocoa powder, and salt until combined. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add the egg and ½ teaspoon peppermint extract to the creamed mixture and beat until just combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated and a dough forms.
- Roll out the dough thinly on a lightly floured surface and cut into desired wafer shapes.
- Bake the wafers at 350°F (175°C) for 8-10 minutes, or until crisp.
- Melt the semi-sweet chocolate with the canola oil and remaining ½ teaspoon peppermint extract. Dip the cooled wafers into the chocolate and place on parchment paper to set.
Notes
- For the crispiest chocolate wafers, ensure your butter and sugar are perfectly creamed until light and fluffy – this incorporates air crucial for texture.
- When melting the chocolate for dipping, use a double boiler or microwave in short bursts, stirring frequently, to prevent seizing. Adding a teaspoon of canola oil helps achieve a smoother, glossier coating.
- If your dough is too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes it more manageable and prevents tearing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When melting the chocolate for dipping, use a double boiler or microwave in short bursts, stirring frequently, to prevent seizing. Adding a teaspoon of canola oil helps achieve a smoother, glossier coating.
- If your dough is too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes it more manageable and prevents tearing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.