Chocolate Wafer Cookies
(Note: I have not tried any of these three recipes.)
TIME: 01/18/92 10:37 AM
FROM: BARBARA DAY (GWHP32A)
SUBJECT: R-MM CHOC. WAFERS
Prodigy Food BB
Title: CHOCOLATE WAFERS+++FGGT98B
2 c Margarine
2 1/2 c Granulated sugar
3 ea Whole smilin' eggs
2 ea Teaspoons vanilla extract
5 c All-purpose flour
1 ea Teaspoon baking soda
1 1/4 c Unsweetened cocoa
1 x Powder
USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST
Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, beat margarine, sugar, eggs, and vanilla until light & fluffy. In a medium bowl, combine flour, baking soda and cocoa powder. Gradually stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 equal pieces. Shape each piece into and 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months.
YIELD: 4 rolls of Chocolate Wafer Cookie Dough or about 12 dozen cookies.
Preheat oven to 350F degrees.(175C.) Lightly grease 2 large baking sheets. Slice frozen dough 1/4-inch thick. Arrange slices on prepared baking sheets about 1/2-inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Reemove cookies from baking sheets. Cool on racks.
YIELD: About 36 Chocolate Wafer Cookies.
From: firstname.lastname@example.org (Marg Smith)
Subject: Another Recipe For Chocolate Wafers
Date: 10 Jun 1996 18:15:25 GMT
I found this recipe for chocolate wafers in Maida Heatter's Book of Great Chocolate Desserts. She says, "These cookies may be crumbled to make a delicious chocolate-cookie crumb crust. If you make them for that purpose roll out the dough and then just cut it with a long knife into large squares; don't bother to use a cookie cutter."
Wonderful thin, crisp, plain cookies, the dough is rolled out and cut with a cookie cutter. The recipe can easily be doubled if you wish.
2 ounces (2 squares) unsweetened chocolate
1 cup plus 2 tablespoons sifted all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
Pinch of salt
2 ounces (1/2 stick) sweet butter
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or milk
1 egg (graded large)
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 spead 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-inch thickness, wrap in the paper and refrigerate for 20 to 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 an hour before rolling it out.)
Adjust two racks to divide oven into thirds and preheat oven to 400 degrees. 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-inch thick (thin).
I use a round cookie cutter that is 2 3/4 inches in diameter -- use any size you like, and cut the cookies as close to each other as possible.
Place the cookies 1/2 inch 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 two sheets at a time for 7 to 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 airtight. Makes 36 2 3/4 inch cookies.
From: email@example.com(Kathleen Gruver)
Subject: Re: chocolate wafer cookies
Date: 8 Aug 1996 15:20:13 GMT
In <firstname.lastname@example.org> email@example.com (Mch55) writes:
>Does anyone have a recipe for the thin, crisp, dark chocolate wafer
>cookies that come in the cellophane package?
Ah, what a coincidence! I was just reading Laurie Colwin's Home Cooking the other night, and she includes a recipe from the Settlement Cookbook for Chocolate Wafers, which sound similar to the cookies you describe. Here's the recipe:
Melt 2 oz chocolate. Add 1 cup sugar and 1/2 cup melted butter. Separate two eggs and beat the whites (presumably until stiff? - Colwin doesn''t specify). Add the yolks to the whites and then stir into the chocolate mixture. Add 1/2 cup flour and 1/2 tsp vanilla. Spread in a well buttered pan (Colwin doesn't specify size here). Place in a 350 degree oven but gradually decrease the heat to 300. Bake about 10 to 12 minutes. Cut into squares while warm. Let cool, put in a tin and do not eat for at least two days (Colwin says these cookies need to age a little to be at their best). Hope this helps!
From: Katie E Green
Subject: RECIPE: Chocolate Wafers
Date: Sat, 19 Aug 1995 10:24:30 -0700
These are basically an ice-box cookie. It's the closest I have been able to come to the requested dark oreo-type wafer. If they are not dark enough, double up on the chocolate and compensate with a tablespoon more flour, as needed. These uncooked logs may be frozen. This one is from Crabtree & Evelyn.
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch fresh ground pepper
6 tablespoons unsalted butter, softened
1/4 cup firm packed light brown sugar
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted in pan over
Sift flour, baking powder, baking soda, salt and pepper together. Cream together butter and sugars until light and fluffy. Add egg yolk and beat until mixture is well blended. Bet in vanilla and chocolate. Add dry ingredients and mix at low speed or by hand until well blended.
Form dough into 1 1/2 inches diameter log; wrap in waxed paper and chill for 3 hours to 2 days. Or store in freezer until needed.
Preheat oven 375F. Slice dough 1/8 thick with sharp knife. Place 1 1/2 inches apart on ungreased baking sheet and bake in center of oven for 7 to 9 minutes. Tops will show no fingertip prints when pressed gently. Cool on wire racks and store in air tight container.
Makes 3 dozen.
Updated: October 7, 1996
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