Chocolate Wafer Cookies
The recipe Chocolate Wafer Cookies can be made in approximately 48 minutes. One portion of this dish contains roughly 0g of protein, 2g of fat, and a total of 30 calories. For 5 cents per serving, you get a hor d'oeuvre that serves 96. 336 people have made this recipe and would make it again. If you have baking powder, dutch process cocoa powder, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by Recipe Girl. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. Similar recipes include Chocolate Dipped Wafer Cookies, Chocolate Brownie Wafer Cookies, and Chocolate Cayenne Wafer Cookies.
Servings: 96
Preparation duration: 30 minutes
Cooking duration: 18 minutes
Ingredients:
1/2 teaspoon baking powder
3/4 cup Dutch process cocoa powder
1 large egg
1 1/2 cups all-purpose flour
1 cup + 2 Tablespoons granulated white sugar
1/2 teaspoon salt
3/4 cup unsalted butter
1 teaspoon vanilla extract
1 Tablespoon water
Equipment:
whisk
bowl
plastic wrap
baking sheet
oven
Cooking instruction summary:
1. In a medium bowl, whisk together flour, cocoa, salt and baking powder. In a separate, larger bowl, beat the butter until light and fluffy. Add sugar and continue beating until it's well incorporated. Then add egg, water, and vanilla and beat for at least 2 minutes, until the mixture has lightened both in color and texture. Gently mix in the dry ingredients.2. Using clean hands, shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it's imperative that it's been chilled before you roll it out.3. Preheat oven to 325°F. Lightly grease (or line with parchment or silpats) two or three baking sheets.4. On a clean, heavily floured work surface, roll the dough to a 1/8-inch thickness, and use a round cutter to cut it into 2 1/4-inch circles. Place the cookies on the prepared baking sheets. They won't expand a great deal, so you don't need a lot of space between them.5. Bake the cookies for 17 to 18 minutes. (Watch carefully; it's difficult to tell when they're done, as they're so dark you can't see if they're brown, but when you start to smell them they're probably done. If you smell even a whiff of burning, remove them from the oven immediately.) Transfer the cookies to a rack and cool them completely.
Step by step:
1. In a medium bowl, whisk together flour, cocoa, salt and baking powder. In a separate, larger bowl, beat the butter until light and fluffy.
2. Add sugar and continue beating until it's well incorporated. Then add egg, water, and vanilla and beat for at least 2 minutes, until the mixture has lightened both in color and texture. Gently mix in the dry ingredients.
3. Using clean hands, shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it's imperative that it's been chilled before you roll it out.
4. Preheat oven to 325°F. Lightly grease (or line with parchment or silpats) two or three baking sheets.
5. On a clean, heavily floured work surface, roll the dough to a 1/8-inch thickness, and use a round cutter to cut it into 2 1/4-inch circles.
6. Place the cookies on the prepared baking sheets. They won't expand a great deal, so you don't need a lot of space between them.
7. Bake the cookies for 17 to 18 minutes. (Watch carefully; it's difficult to tell when they're done, as they're so dark you can't see if they're brown, but when you start to smell them they're probably done. If you smell even a whiff of burning, remove them from the oven immediately.)
8. Transfer the cookies to a rack and cool them completely.
Nutrition Information:
