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Preheat the oven to 350F.
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Line two 16 x 13-inch cookie sheets with parchment or with nonstick baking pads.
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Prepare the dry ingredients:
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In a dry bowl, whisk together the flour, baking soda, and salt.
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Set aside.
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Prepare the chocolate:
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In the bowl of a bain-marie, melt the chocolate and butter, stirring frequently.
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Remove from the heat and set aside.
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Whip the sugar with the egg:
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In a medium bowl, whisk together the sugar, corn syrup, and egg by hand for 30 seconds.
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Whisk in the melted chocolate.
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Finish the batter:
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Add the dry mixture, all at once, to the chocolate mixture.
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Slowly whisk the mixture until the batter is lump-free and thoroughly combined.
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Spread the batter onto the cookie sheets:
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Divide the batter between the 2 prepared cookie sheets and, using an offset spatula, spread out as much as possible.
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Cover the cookie batter with another sheet of parchment or wax paper.
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The batter will now be sandwiched between 2 layers of paper.
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Using your hands, press the paper to spread the batter between the sheets until it covers the entire cookie sheet.
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Once the batter is evenly distributed over the whole pan, quickly peel off the top layer of parchment.
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Repeat the process on the second tray.
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Bake and shape the wafers:
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Place both trays in the oven and bake until the sheets no longer appear shiny and wet and resemble the top of a chocolate cake, 12 minutes.
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Remove one sheet and, holding the pan steady with one hand, use a cookie cutter to punch and shape your cookies without removing them from the cookie sheet.
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Or use a knife to cut the cookies into triangles, rectangles, or squares.
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You must work quickly because these cookies will crack and break as they cool.
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If the cookies get too cool, place the tray back in the oven for a minute.
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Once you have cut and shaped all the cookies on a tray, put it back in the oven for 6 to 10 minutes or until you smell the chocolate caramelizing while you repeat the shaping process with the second tray.
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Allow the cookies to cool on the trays.
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Once the cookies have cooled they should be light and crispy.
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If they are still soft, you can return them to the oven and bake for an additional 3 to 5 minutes.
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Serving Suggestions:
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Serve these cookies with milk.
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They are also a perfect accompaniment to any of the mousse recipes.
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They also make the best crumb crust for the Banana Cream Pie with Chocolate Crumb Crust.
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Variation:
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Chocolate Crumb Crust: Preheat the oven to 350F.
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Grind one baking sheet of the cookies in a food processor.
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You should have approximately 2 cups of crumbs.
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Melt 5 tablespoons of butter.
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In a bowl, using a fork, toss the crumbs with the melted butter and 2 tablespoons of sugar.
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Press the crumbs into a 9-inch pie dish.
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Cover the crumbs with a piece of aluminum foil and fill the pie shell with pie weights or dry beans.
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Bake the crust for 25 minutes.
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Allow the crust to cool then remove the weights and the aluminum lining.
