Monday, November 15, 2004
Mondays with Maida – Santa Fe Chocolate Wafers
Page 20 in the old book / page 38 in the new book
Continuing on in the “Drop Cookies” section of the book, this week brings me to Santa Fe Chocolate Wafers. I should forewarn you that the book starts with about a dozen different chocolate drop cookies, so we’re going to be doing chocolate for the next couple of months! The Santa Fe Chocolate wafers are very thin, brittle chocolate cookies. The recipes in the old and new books are basically the same. The only minor difference is that the new book calls for semi-sweet chocolate cut into small pieces, while the old book calls for semi-sweet chocolate morsels.
The dough is mixed in a sauce pan, does not require a mixer, and is quick and easy to put together. While it is still warm, the dough is thin and more like a batter. It gets a little stiffer as it cools. There are no unusual ingredients and the only thing I didn’t have on hand was a jumbo egg. An extra large egg could also have been used, but all I had were large.
The note that accompanies this recipe characterizes these cookies as fragile, but they seem quite sturdy considering how thin they are. If properly packaged, they might even be suitable for mailing. I brought some to a family gathering last night and my mom thought they might make good ice cream sandwiches. I’m afraid they might be too crisp for that, but she brought some home and planned to give it a try. They taste very good, but are quite plain and not very exciting. They would certainly make a nice accompaniment to ice cream, though, as I think they are better suited to the role of a sidekick rather than star of the show.
Next time – “Chocolate Street” Cookies.