CHOCOLATE WAFER COOKIES
Steps:
- Enjoy!
Nutrition Facts : Calories 210 kcal, Carbohydrate 31 g, Cholesterol 36 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 160 mg, Sugar 17 g, Fat 9 g, UnsaturatedFat 0 g
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 WAVE WAFERS
"Waves of chocolate melt in your mouth upon tasting these filled cookies." Whenever I make these cookies, people offer me money to make them their own personal stash! From "Something's Chocolate" by Patricia Tatro Opler.
Provided by Tornado Ali
Categories Dessert
Time 1h9m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Blend one cup butter with the cream and flour; stir well. Chill this dough, wrapped tightly, for 2 hours minimum.
- Roll the chilled dough out to a thickness of 1/3" on a lightly floured surface. Cut the dough into 1" to 1 1/2" circles. Toss the cookies circles in white sugar to coat.
- Place circles on a lightly greased cookies sheet and prick each one twice with a fork. Bake cookies until puffy and light golden on the edges, about 7-9 minutes. Cool baked cookies for 5 minutes before placing them on a cookie rack to complete cooling.
- Prepare the filling: Melt 1 1/2 oz. semisweet chocolate. Beat 1/4 cup butter with powdered sugar. Blend in the melted chocolate. Sandwich pairs of cookies together with a thin spread of the filling.
- Prepare the glaze: Melt 2 oz. of semisweet chocolate with 1 tablespoon of unsalted butter and stir until smooth. Mixture will be quite thin.
- Drizzle this thin chocolate glaze over the filled sandwiches to create uneven stripes across the cookie tops.
Nutrition Facts : Calories 86.8, Fat 6.8, SaturatedFat 4.2, Cholesterol 15.6, Sodium 1.9, Carbohydrate 6.5, Fiber 0.5, Sugar 1.9, Protein 0.9
CHOCOLATE WAFERS
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 1
Steps:
- Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
- Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
- Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
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
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 ICE BOX CAKE
My daughter whipped this up for dessert on Easter Sunday. It was delicious and very easy to make. It didn't last long as we all wanted seconds--at least I did. When I went over the next day, it was gone. You use those thin yummy chocolate wafer cookies. They are so good.
Provided by Mimi in Maine
Categories Dessert
Time 6h15m
Yield 1 14
Number Of Ingredients 6
Steps:
- Whip 1 1/2 cups of the cream, 1/4 cup of the confectioners sugar and the vanilla together in a large bowl with an electric mixer until you have soft peaks.
- Stack 6 cookies on top of each other, spreading about 1 tablespoon whipped cream on top of each wafer, and topping the final wafer in the stack with some whipped cream.
- Repeat until you have 6 stacks of 6 wafers.
- Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
- Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
- When ready, combine the remaining 1 1/4 cups heavy cream, the remaining 1/4 cup confectioners sugar, and the cocoa powder in a medium bowl and whip with mixer until it holds stiff peaks.
- Spread the cocoa whipped cream evenly over the log.
- Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
- Let stand at room temperature for 15-20 min before slicing.
- Sprinkle the nonpareils just before serving because they might bleed from the moisture.
Nutrition Facts : Calories 3463.5, Fat 274.4, SaturatedFat 160.8, Cholesterol 901, Sodium 1504.8, Carbohydrate 240.8, Fiber 10.9, Sugar 124.2, Protein 29.8
CHOCOLATE CARAMEL WAFERS
To keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 7 dozen.
Number Of Ingredients 5
Steps:
- Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.
Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
More about "chocolate wave wafers food"
CHOCOLATE WAFER COOKIES - THE FLOURED TABLE
From theflouredtable.com
5/5 (3)Category DessertCuisine AmericanTotal Time 57 mins
CHOCOLATE WAFERS ARE THE BEST CHOCOLATE FOR COOKIES, NOT …
From bonappetit.com
Estimated Reading Time 2 mins
WAFER - WIKIPEDIA
From en.wikipedia.org
CHOCOLATE WAFERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE CHOCOLATE WAFER COOKIES : RECIPES
From cookingchanneltv.com
CHOCEUR DARK BELGIAN CHOCOLATE WAVES (PACK OF 2)
From amazon.com
Reviews 4
AMAZON.CA: CHOCOLATE WAFER COOKIES
From amazon.ca
HOMEMADE CHOCOLATE WAFERS | FOODTASIA
From foodtasia.com
FOLEY'S - MILK CHOCOLATE MELTING WAFERS
From saveonfoods.com
AMAZON.CA: CHOCOLATE WAFERS MELTING
From amazon.ca
CHOCOLATE-DIPPED STRAWBERRY WAFER COOKIES | KITCHN
From thekitchn.com
SAVE-ON-FOODS
From saveonfoods.com
16 BEST CHOCOLATE MELTING WAFERS IN 2023: [LATEST UPDATED]
From screamsorbet.com
CHOCOLATE WAVE WAFERS - LUNCHLEE
From lunchlee.com
HOW TO MELT CHOCOLATE WAFERS IN THE MICROWAVE (CORRECT WAY)
From microwavegeek.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love