Just a few days ago, Kanika stopped by and got with her these absolutely amazing chocolate cookies that she had just she baked that afternoon. I couldn’t stop eating what I called a decadent chocolate cookie brittle…one piece after the other till it was all gone within no time! I couldn’t figure out, for quite a while, what gave those cookies a wonderful salty hint…until she shared her recipe with me. Check out the secret behind these feathery sweet-salty chocolate wafer cookies!

It was an unbelievable experience at the 5th Annual San Francisco International Chocolate Salon early this year. Rubbing shoulders, shaking hands & talking with some of the renowned chefs was not only an exhilarating feeling but something that I had never experienced before. Watching them cook on TV shows, writing cook books is one thing and sitting in front of them seeing them giving demos, tasting their concoctions is another. I was fortunate enough to be a part of the latter one.

The recipe that I am sharing with you comes from Chef, Author & Chocolate Guru, Alice Medrich. She gave a few appetizer & dessert demos, of which I picked the one I liked the best in the dessert category. It’s called Thin Wafer Cookies. These are very thin, crispy cookies dusted with crushed pine nuts, pecans, pistachios and hint of sea salt & Parmesan cheese….yes you read that right… Parmesan!

Enjoy baking it and have it with your favorite cup of coffee!


1/2 cup Cocoa powder
1/2 cup Sugar
1+1/2 tbsp All purpose flour
pinch of sea salt
Egg white from 2 eggs
1/4 cup + 1tbsp (5 tbsp) Unsalted Butter (Melted)

For the topping:
Finely chopped nuts of your choice (I used pine nuts, pecans & pistachios)
tiny bit of finely grated Parmesan cheese
pinch of sea salt

For baking:
Cookie sheet
Sil pat or foil
butter for coating to prevent the mix from sticking

Preheat the oven at 350 degrees
Combine the contents of the mix until well blended.
Lay a sheet of foil or sil pat on a cookie sheet. Coat the foil or sil pat with little bit of melted butter
Spread the mix evenly on the sil pat or foil.
Sprinkle with finely chopped nuts, sea salt & Parmesan cheese.
Pop the cookie sheet in the oven (3rd rack from top or bottom)
Bake for 11-13 mins.
Let it cool and break into abstract pieces.


Print Friendly

Comments via Facebook


One thought on “inspirations from the “chocolate salon”

  1. Looks delicious. The toppings though unusual.. would like to give this a try.

Leave a Reply

Your email address will not be published. Required fields are marked *