Chocolate Wafer Cookie

1/2  cup		whole wheat pastry flour
1/2  cup		Gold Medal White All Purpose Flour - Unbleached, Sifted, Enriched
1/2  teaspoon		Baking Soda
1/4  teaspoon		Morton Table Salt - Iodized
4  ounces		Large Semisweet Chocolate Baking Chips
1/4  cup		Unsalted Butter
1/4  cup		Brown Sugar - Packed
1/4  cup		Ideal Sugar Substitute
1/3  cup		Egg Beaters Egg Substitute
1/4  cup		Cocoa Powder - Unsweetened

Tip: Click on the ingredient links to learn the nutritional information for all the Chocolate Wafer Cookie ingredients. The serving size for any ingredient in Chocolate Wafer Cookie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In bowl sift both flours, cocoa, baking soda, and salt.
In double boiler melt the chocolate and butter together. Let cool slightly after melting.
Stir in the sugar and sugar substitute to blend in the melted chocolate mixture.
Mix the dry ingredients with the chocolate mixture till dough forms.
Divide dough into 2 equal batches.
Line 2 baking sheets with parchment paper.
Roll each batch of dough into rectangles to fit onto the lined baking sheets. Roll them to a 1/4 inch thickness.
Place the dough on the baking sheets into freezer and freeze for 20 minutes.
Preheat oven to 350 degrees.
Take dough out of freezer and peel from the parchment.
Using a round cookie cutter or biscuit cutter, cut out cookies and place on a baking sheet lined with parchment.
Bake for 8 to 10 minutes
Let cool and place on cooling racking. Can dust with powdered sugar.
Makes about 40 cookies but number depends on size of cookies