Indulge in the delectable world of homemade chocolate wafer cookies, a classic treat that combines crispy, wafer-thin layers with rich, velvety chocolate. These cookies are a symphony of textures and flavors, perfect for satisfying your sweet tooth or adding a touch of elegance to your dessert table. With just a few simple ingredients and a bit of time, you can create these delightful cookies in the comfort of your own kitchen. Follow our step-by-step recipes to master the art of making chocolate wafer cookies and impress your friends and family with your culinary skills. Discover the secrets to achieving the perfect balance of crispiness and chewiness, and elevate your cookie-making game to new heights.
Let's cook with our recipes!
HOMEMADE CHOCOLATE WAFER COOKIES
Homemade chocolate wafer cookies are THE best cookies for chocolate pie and cheesecake crusts, sandwich cookies, and icebox cakes. Ditch the store-bought, hard-to-find version and EASILY make your own!
Provided by Smells Like Home
Categories cookies
Time 2h42m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Position the oven racks to the upper and lower thirds of the oven. Preheat oven to 350° F. Line baking sheets with parchment paper.
- 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.
- Bake for 10-12 minutes, rotating pans from back to front and top to bottom halfway through the baking time. The cookies will be finished baking about 1 ½ minutes after the puffed-up dough deflates so try to keep an eye on them. Cool the cookies on the baking sheets on wire racks for 5 minutes then transfer the cookies to the racks to cool completely - they will crisp up as they cool.
CRISP CHOCOLATE WAFERS
Steps:
- Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
- While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
- Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
- About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
- Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
- Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
- Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container
CHOCOLATE WAFER COOKIES
Provided by Nicole Hunn
Categories Cookies Chocolate Dessert Bake Vegetarian Kid-Friendly Wheat/Gluten-Free Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 60 cookies, depending upon size
Number Of Ingredients 10
Steps:
- 1. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, blending well after each addition. Add the flour, xanthan gum, cocoa powder, baking soda, baking powder, and salt, blending well after each addition. After adding the final ingredient, beat until the mixture becomes thicker and a bit more elastic.
- 2. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour, or until firm. Line baking sheets with parchment paper and set them aside.
- 3. Once the dough has chilled, remove one of the dough portions from the refrigerator, place it between two sheets of plastic wrap, and roll into a round shape about 1/8 inch thick. Repeat with the other portion of the dough. Place all of the dough back in the refrigerator, still wrapped in plastic wrap, and chill for another 15 to 20 minutes or until firm again.
- 4. Once the rolled-out dough is chilled, working with one portion at a time, remove and replace one piece of plastic wrap, and remove the plastic wrap from the other side. Using a 2-inch round cookie cutter, cut the dough into circles as close together as possible. Repeat the process with the other half of the dough. Gather the scraps of dough that remain, roll them flat again, chill, and cut more rounds.
- 5. Place the rounds about 1 inch apart on prepared baking sheets. Place the baking sheets in the refrigerator to chill while you preheat your oven to 325°F. Once the oven is ready, remove the baking sheets from the refrigerator, set them in the center of the preheated oven, and bake at 325°F for 5 minutes. Rotate the baking sheets 180 degrees and bake 4 to 6 minutes more, until the cookies are firm but not burned.
- 6. Cool the cookies for 5 to 10 minutes on the baking sheets. If they are too soft once they have cooled for 10 minutes, return them to the oven and bake for another couple minutes for that "snap." Once the cookies are baked and cooled enough to be firm, transfer them to a wire rack to cool completely.
VANILLA WAFER COOKIES
These buttery cookies bake up chewy and crispy at the same time. Sprinkle these vanilla wafers with colored sugar or leave them as-is. Their simplicity is beauty enough! -Edith MacBeath, Gaines, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 90mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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 COOKIE DESSERT (FAMOUS WAFERS COPYCAT)
I no longer can buy Nabisco Famous Wafers in my area. I searched and found these on the King Arthur website. Stack the cookies, sandwiched between the optional filling, in the refrigerator overnight and they turn into a delicious cake-like dessert. These cookies will also make a good pie crust (see Recipe #424844).
Provided by Kats Mom
Categories Dessert
Time 2h
Yield 42 cookies, 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Cover the dough, and chill for 30 minutes.
- 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. A biscuit cutter is handy for this.
- Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
- When they're done, remove the cookies from the oven, and allow them to cool completely.
- FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
- ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
- Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
- Repeat with 4 more cookies, finishing with a layer of whipped cream.
- Refrigerate from 4 to 24 hours before serving.
- OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.
Nutrition Facts : Calories 531.9, Fat 35.2, SaturatedFat 21.6, Cholesterol 138.5, Sodium 275.1, Carbohydrate 51.7, Fiber 2.5, Sugar 28.4, Protein 5.9
FAMOUS CHOCOLATE WAFER COOKIES/CHOCOLATE SNAPS
This recipe has been changed since the first review. It comes from King Arthur Flour's Cookie Companion, so give it a try if you are looking for something similar to Nabisco's Famous Wafers.
Provided by Claire312
Categories Dessert
Time 1h20m
Yield 8 dozen, 96 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flour, cocoa, baking powder, and salt.
- In a large bowl, beat the butter until creamy. Add the sugar, egg, water and vanilla. Beat on high speed for about 1 minute.
- Stir in the flour mixture until just incorporated.
- Chill dough for at least an hour.
- Preheat oven 350 degrees F.
- Roll 1/8 inch thcik. Use a round cutter to cut 2 1/4 inch circles. Place circles on lined baking sheets and bake for 17 minutes or until they start to smell and appear done.
Tips:
- For a crispier cookie, chill the dough for at least 30 minutes before baking.
- To make sure the cookies are evenly baked, rotate the baking sheet halfway through the baking time.
- If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off.
- To make the chocolate coating, use a good quality chocolate that melts smoothly.
- If you don't have a double boiler, you can melt the chocolate in a microwave-safe bowl set over a bowl of simmering water.
- To make the cookies look extra special, you can sprinkle them with chopped nuts, sprinkles, or candy before the chocolate coating hardens.
Conclusion:
These homemade chocolate wafer cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're crispy, chocolatey, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed!
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