Chocolate Wafer Cookie

Chocolate Wafer Cookies Recipe Smells Like Home

WEBFeb 24, 2024 · Preheat oven to 350° F. Line baking sheets with parchment paper. Slice the dough logs into approximately ⅛-inch thick slices and …

Rating: 4.5/5(185)
1. In the bowl of a food processor fitted with the metal blade, add the flour, cocoa powder, sugar, salt, and baking soda. Pulse the ingredients a few times to combine thoroughly. Dollop the butter around the dry ingredients and pulse a few more times until the butter starts to incorporate and large chunks begin to form. Mix the milk and vanilla together in a small bowl. With the mixer running, pour the milk mixture into the feeding tube in a slow and even stream until the cookie crumb mixture starts to form together and ball up on the sides of the bowl.
2. Transfer the cookie dough to a work surface and knead it a couple of times to fully incorporate all of the ingredients. Divide the dough in half and shape each half into a long and narrow log, about 1 ¼ inches to 1 ¾ inches in diameter. Depending on how large you want your wafer cookies to be will determine how thick to form the log. Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to a week.
3. Position the oven racks to the upper and lower thirds of the oven. Preheat oven to 350° F. Line baking sheets with parchment paper.
4. Slice the dough logs into approximately ⅛-inch thick slices and lay the dough rounds on the baking sheets about 1 inch apart. I formed my dough into 1 ¼-inch diameter logs and was able to fit 24 cookies on each of my baking sheets.

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Cocoa Wafers – Slices of Blue Sky

WEBMar 23, 2007 · Sift the flour, cocoa, baking soda and salt into a bowl. Combine the sugars in a bowl, pressing out any hard lumps of brown …

1. Sift the flour, cocoa, baking soda and salt into a bowl. Combine the sugars in a bowl, pressing out any hard lumps of brown sugar. Beat the butter in a large bowl until creamy, then add the sugars and vanilla. Beat at high speed for about 1 minute then beat in the egg white. Add dry ingredients and mix on low speed until just combined.
2. Get a piece of parchment or waxed paper with length of about 16 inches. Lay it on a countertop. Gather the dough into a ball and roll it into a 9-10 inch log on the paper. Wrap the log with the paper, being careful to keep the ends flat. Chill for at least 45 minutes (or freeze for future use).
3. Place the racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 cookie sheets with parchment paper, a non-stick sheet (e.g., Silpat), or aluminum foil.
4. Remove the dough from the refrigerator (if frozen, let thaw until soft enough to cut). With a sharp knife, cut the chilled dough log into rounds a scant 1/4 inch thick. For crispier cookies, slice them thinner, down to 1/8 or 1/16 inch. Place slices 1 inch apart and bake for 10-14 minutes (or less if you sliced them very thinly). Rotate baking sheets about half way through from top to bottom and back to front.

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