CRISPY AND CRUNCHY CHOCOLATE WAFERS
These are delicious as ice cream sandwiches made with my "Mama's Cheery Cherry Ice Cream." Although I make this recipe often, this is not my recipe (or picture). I got this recipe from Joyofbaking.com some time back; I only made a few changes. This is a reduced fat recipe (still tastes rich) using only butter, sugar, an...
Provided by Pat Morris
Categories Cookies
Time 15m
Number Of Ingredients 10
Steps:
- 1. Sift together the flour, cocoa powder, baking soda, and salt in a medium-size bowl.
- 2. In a large bowl, beat butter and margarine with an electric mixer until well blended. Add the light brown sugar, the granulated sugars and the Vanilla extract; and beat on high for about one minute.
- 3. Scrape down the sides of the bowl.
- 4. Beat in the egg white. Add the flour mixture and beat just until incorporated.
- 5. Place the dough on a pastry board and, using your hands, evenly form the dough into a log shape that is about 9 inches 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 you can even chill it overnight. **SEE NOTE, BELOW.
- 6. Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. Using a sharp knife, slice the log into about 1/4 inch thick wafers. Place the wafers on the baking sheet spacing, about 1 inch apart.
- 7. Bake for approximately 10 - 12 minutes or until 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.
- 8. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen. I hope that you enjoy these wonderful cookies/wafers as much as I do -Yummy!!
- 9. **NOTE: Sometimes I don't think about making these cookies long enough ahead to allow for the dough to get chilled enough to slice. Or I just don't want to take the time to roll the dough into a roll and refrigerate it until it is stiff enough to slice into wafers. If you don't want to wait until the roll of dough has time to chill long enough (It will be a sticky mess if you don't allow it to chill at least a few hours -preferably even overnight)-you can flatten the dough out some (will be very sticky) and refrigerate 30 minutes to an hour -then pinch off some of the dough and roll into a ball; repeat making balls (The size depends on the size cookie you want -I usually roll them about an inch each.). Then, put the cookie balls onto a parchment paper lined cookie sheet. Take a fork and dip it into granulated sugar and flatten the dough balls. Then bake as instructed, above.
CHOCOLATE WAFERS
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 1
Steps:
- Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
- Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
- Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
CHOCOLATE WAFER COOKIES (LIKE NABISCO CHOCOLATE WAFER COOKIES)
Remember the Ice Box Cake back in the 60's and 70's? The ones that used the Nabisco Chocolate Wafer Cookies? Well, this is the recipe to use when you can't find the cookies in the store! It seems a lot of stores are not carrying them anymore, and if you want them, you have to order them at Amazon.com. This recipe is courtesy of Ahmed1 at CDKitchen, and he had very good results using this recipe. NOTE: The preparation time does NOT include the 20-30 minutes in the refrigerator to chill. Keep in mind that the cooking time is 7-8 minutes PER BATCH. Enjoy!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 37m
Yield 36 2 3/4
Number Of Ingredients 11
Steps:
- Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
- Sift together the flour, baking powder, baking soda, and salt, and set aside.
- In the large bowl of an electric mixer cream the butter.
- Add the vanilla and sugar, and beat to mix well.
- Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
- On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
- Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
- Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)
- Adjust two racks to divide oven into thirds, and preheat oven to 400.
- Line cookie sheets with aluminum foil.
- Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)
- With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
- Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.
- Leftover pieces of the dough should be pressed together and rerolled.
- Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
- Bake until the cookies feel almost firm to the touch.
- These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
- With a wide metal spatula, transfer the cookies to racks to cool.
- Store in airtight container.
Nutrition Facts : Calories 46.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 25.9, Carbohydrate 6.3, Fiber 0.4, Sugar 2.8, Protein 0.8
CHOCOLATE WAFER CRUST
A lovely crust to go with some of your favorites.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 2
Steps:
- Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 15.2 g, Cholesterol 23.3 mg, Fat 11.6 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.4 g, Sodium 183.1 mg, Sugar 6.2 g
LIGHT AND CRISP VANILLA WAFERS
Provided by Dan Langan
Categories dessert
Time 1h35m
Yield 80 to 90 1-inch wafers
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
- Sift the cake flour onto a sheet of parchment paper and set aside.
- Combine the whole egg, egg white, sugar, baking powder, salt, vanilla extract and water in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until lightened in color and thickened, 3 to 4 minutes.
- With the mixer running on low speed, slowly pour in the butter and oil. Increase the speed to high and beat for 30 seconds.
- Turn off the machine and add all of the flour. Mix on low speed. Stop to scrape the bowl and whisk. Mix on low speed until the batter is smooth and thick.
- Transfer the batter to an 18-inch (or larger) pastry bag fitted with a coupler and 1/2-inch round tip. Alternatively, use a gallon-size resealable plastic bag with a corner snipped off to make a 1/2-inch opening.
- Pipe 5 quarter-size mounds of batter in 8 rows on each of the prepared baking sheets. You should have 80 mounds total. Pipe any extra batter into the empty spaces.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the edges of the wafers turn a deep golden brown, 14 to 15 minutes total.
- Let the wafers cool completely on the baking sheets. They will crisp as they cool.
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CHOCOLATE WAFERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (24)Total Time 1 hr 25 minsServings 40
- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies., To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder., Beat in the egg and vanilla, then the flour and cocoa.
- While the dough is chilling, preheat the oven to 350°F., Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough., Cut into 2 1/2"-round cookies.
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