CHOCOLATE WAFER RECIPE RECIPES

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HOMEMADE CHOCOLATE WAFER COOKIES : RECIPES : COOKING ...



Homemade Chocolate Wafer Cookies : Recipes : Cooking ... image

Cooking Channel serves up this Homemade Chocolate Wafer Cookies recipe plus many other recipes at CookingChannelTV.com

Provided by Zoë François

Categories     dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 dozen 1 1/2-inch cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1/2 cup dark brown sugar, well packed
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup cocoa powder (Dutch processed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk

Steps:

  • Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes. 
  • In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter.
  • Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combine. 
  • Form the dough into two 1 1/2-inch-thick logs. Wrap well in plastic wrap and refrigerate for at least an hour. 
  • To bake: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment. 
  • Slice the log of cookie dough into 1/8-inch-thick coins. 
  • Arrange on the baking sheets with about 1 1/2 inches between the cookies. Bake for 8 minutes and then rotate the trays back to front and switch from top and bottom racks. Bake for another 2 minutes or until they are dry looking and firm. Because the cookies are so dark, you can't go by color on these.

CHOCOLATE WAFER COOKIES (LIKE NABISCO CHOCOLATE WAFER ...



Chocolate Wafer Cookies (Like Nabisco Chocolate Wafer ... image

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!

Total Time 37 minutes

Prep Time 30 minutes

Cook Time 7 minutes

Yield 36 2 3/4

Number Of Ingredients 11

2 ounces unsweetened chocolate (2 squares)
1 cup all-purpose flour, sifted PLUS
2 tablespoons all-purpose flour, sifted
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1 pinch salt
2 ounces sweet butter (1/2 stick)
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or 1 1/2 teaspoons milk
1 egg (graded large)

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, FatContent 2.3, SaturatedFatContent 1.4, CholesterolContent 8.7, SodiumContent 25.9, CarbohydrateContent 6.3, FiberContent 0.4, SugarContent 2.8, ProteinContent 0.8

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