Equipment: Digital Scale (preferred,) Food Processor or Dough Whisk, Large Bowl, Measuring Cups & Spoons, Baking Mats or Unbleached Parchment, Rolling Pin, Cookie Cutter, Spatula, Baking Sheets, Cooling Rack

Before You Dive In – Prep: Please read!

• Bring butter to room temperature
• Whiz cane sugar in a processor or spice grinder to be superfine (or purchase from the store)
• Preheat oven to 325 degrees Fahrenheit (165 C)
• Have baking mats or unbleached parchment ready to go

Make wafers!

Step 1: In a medium bowl, whisk together all dry ingredients EXCEPT the liquid lecithin. Do not worry about the lumps in the chocolate, the food processor will whiz them out.

Step 2: Pour dry mix into a food processor fitted with an S blade. Whiz for a few seconds to break up the chocolate lumps.

Step 3: Use a 1/2 tsp measuring spoon to make an indentation in the flour. Slowly pour the liquid lecithin into the space until it reaches the surface of the flour. Liquid lecithin is very sticky! This is the best way to get the accurate amount into the recipe.

Step 4: Dot chunks of softened butter around the surface of the dry blend. Place the lid and pulse a few times to combine the lecithin and butter, then whiz for about 30 seconds to fully combine. The blend will look grainy.

Step 5: Whisk together the vanilla, coffee emulsion/extract, and milk in a small cup or bowl. Turn on the processor and slowly pour in the liquid. The dough will ball up. Stop the motor and dump the ball onto a baking mat or parchment. DO NOT FLOUR THE SURFACE OF THE BAKING MAT. Scrape out the bits left behind and knead into the dough. Continue kneading until you have a smooth and pliant ball. If your dough ball feels too sticky to roll, place it in a bowl, cover it tightly and allow the dough to hydrate on the counter for about 30 minutes. Try again, the dough should be ready to knead without sticking.

Step 6: Divide the dough into two equal parts and shape into disks, (or logs if not rolling out.) Work with one disk at a time, keeping the the other disk covered to prevent it from drying out. Note: If making logs, roll into desired diameter, cover with cling or parchment and refrigerate for at least an hour, longer if your diameter is more than two inches (5 cm). Remove from refrigerator and slice into cookies of desired thickness, (for thin cookies – 1/6″ or the thickness of a coin is a good guide). Skip to step 8.

Step 7: Place a sheet of parchment on top of your working disk and roll out to 1/6″ or coin thickness. Again, you do not need to flour either the counter or the surface of the dough. The parchment will peel off nicely, and your cookies will easily come off with a spatula after refrigeration. Use a cookie cutter to trim cookies, but do not lift them from the mat. Slide a baking sheet under the mat and place cookies in the refrigerator for about 10 minutes. Refrigeration makes it easy to remove cookies from the mat and prevent spreading.

Step 8: Remove cookie sheet from the refrigerator. Use a thin spatula to transfer cookies to a parchment lined baking sheet. Place them evenly about 1 inch apart; they will not spread, but you need enough room to allow edges to crisp. Place baking sheet in the center of a preheated 325 F/165 C oven and bake for 8-9 minutes, depending on your desired cripness. Thicker cookies will need more time. Be careful not to over-cook and burn cookies. They are very dark!

Step 9: Remove cookies from the oven and allow to cool on the pan for a few minutes. Transfer to a rack to finish cooling. Cookies are best eaten/stuffed when completely cool.

Store cookies in an airtight container for up to four days or freeze for up to a month.

Enjoy!