Chocolate Wafers
eatoplan
December 11, 2024
These Chocolate Wafers are crisp, rich, and deeply chocolatey, perfect for snacking, layering in desserts, or enjoying with coffee. The dough, made with a blend of butter, cocoa, brown sugar, and vanilla, is rolled into a log and chilled for easy slicing.
Baked at 350°F for 12–14 minutes, these wafers develop a lightly crisp texture with a crackled surface, making them ideal for sandwich cookies, pie crusts, or a standalone treat. Once cooled, they are ready to serve or store, delivering a perfect balance of crunch and chocolate flavor in every bite!
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Ingredients:
Adjust Servings
| 1cup ap flour | |
| 0.25teaspoon baking soda | |
| 0.5cup brown sugar | |
| 1large egg white | |
| 3teaspoons margarine | |
| 0.25teaspoon salt | |
| 3teaspoons butter unsalted, softened | |
| 0.5cup cocoa powder unsweetened | |
| 1teaspoon vanilla extract |
Directions
1.
Prepare the Dry Ingredients
In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
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2.
Cream the Butter and Sugar
1. Using an electric mixer, beat the butter and margarine for a few seconds until blended. | 2. Add the granulated sugar, brown sugar, and vanilla extract. Beat on high speed for about 1 minute until light and fluffy.
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3.
Add the Egg White
Beat in the egg white until well incorporated.
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4.
Combine with Dry Ingredients
Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.
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5.
Shape the Dough
1. Gather the dough with your hands and form it into a 9- to 10-inch log. | 2. Wrap the log in wax paper or foil, twisting the ends without pinching or flattening the dough. | 3. Refrigerate for at least 45 minutes, or until firm.
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6.
Preheat the Oven
Preheat the oven to 350°F. Position the oven racks in the upper and lower thirds.
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7.
Slice the Dough
1. Use a sharp knife to slice the chilled dough into rounds, about 1/4-inch thick. | 2. Place the slices 1 inch apart on parchment-lined or greased baking sheets.
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8.
Bake the Cookies
1. Bake for 12-14 minutes, or until the cookies puff up, crackle on top, and begin to settle slightly. | 2. Rotate the baking sheets from top to bottom and front to back halfway through baking to ensure even cooking.
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9.
Cool the Cookies
Slide the parchment or foil onto cooling racks and let the cookies cool completely before storing or stacking.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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