A few weeks ago, I made these really yummy Vanilla/Chocolate Wafer Disk Cookies In my overly ambitious thought at the time, I was actually going to make these Chocolate/Vanilla (ie the reverse) Wafer Disk Cookies at the time too, but sometimes time gets away from me. Instead, I made them today and they are ever bit as delicious as the mirror image ones!
Ingredients
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1 teaspoon salt
50-60 white chocolate disks/wafers
Directions
In the work bowl of your stand mixer, cream together the butter and both the white and brown sugars, about three minutes. The mix should be light and fluffy. Next add the eggs, one at a time, and the vanilla extract. Combine flour,
baking soda, cocoa and salt in small bowl. Add the dry mixture to the wet ingredients and mix until just combined. Chill for a minimum of 4 hours or overnight.
Preheat the oven to 350F. Line cookie sheets with silpat or parchment paper.
Scoop out teaspoon sized scoops and roll in a ball lightly with your hands and place them on the cookie sheet, leaving about 2 inches of space between each cookie (they will spread). Top each with a single white chocolate disk. These will be pretty small at this point and the chocolate disk may cover most of it, but like I said, they spread while baking.
Bake cookies for 10-14 minutes; check around 10 minutes, cookies should just start to show a bit of golden color. You don’t want to overbake them! Remove from the oven. Let cool on the baking sheet for a few minutes before moving to cooling racks to cool completely.
