1 cup (130 grams) all purpose flour
1/2 cup (50 grams) unsweetened cocoa powder(regular or Dutch-processed)
1/4 teaspoonbaking soda
1/4 teaspoon salt
3 tablespoons (45 grams) unsaltedbutter, room temperature
3 tablespoons (45 grams) margarine(or Smart Balance)
2/3 cup (140 grams) packed light brown sugar
1/2 cup (100 grams) white granulated sugar
1 teaspoon pure vanilla extract
1 large (30 grams)egg white
1 1/2 cup (360 ml) cold heavy cream (double cream) (35-40% butterfat content)
3 tablespoon (45 grams) granulated white sugar (or to taste)
1/4 teaspoon pure vanilla extract
In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.
Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or overnight.
Using a sharp knife, slice the log into about 1/4 inch (6 mm) thick wafers. Place the wafers on the baking sheet spacing, about 1 inch (2.5 cm) apart. Bake for approximately 10 -12 minutesor until the the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen. Makes 36 chocolate wafers.
In the bowl of your electric mixer, with the whisk attachment, (or with a wire whisk) beat the cream with the sugar and vanilla until soft peaks form. Take one chocolate wafer and spread a scant tablespoon of whipped cream over the top of the cookie. Cover with another cookie, then another layer of cream, another cookie, and a final layer of cream. Cover and place in the refrigerator for several hours, or overnight. Decorate with shaved chocolate or fresh berries.
Makes 12 Icebox Cupcakes.