Chocolate thins

Preparation info
  • Yield: Approximately 12 ounces ,


    diamond-shaped cookies, one per serving
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • Place chocolate and butter into a medium-sized stainless steel bowl.
  • Set the bowl over a pot of simmering water.
  • Stir until melted and remove from heat.
  • In the bowl of an electric mixer outfitted with the paddle attachment, beat sugar, egg, and vanilla extract until the mixture is slightly thickened and lighter in color. Add the melted chocola