Line a 9” x 5” loaf pan with plastic wrap. Cut into 2 ½"-round cookies. My name is Alyssa. Repeat the process, laying the stacks in rows until the pan is full. Cut the butter into about 12 chunks and add them to the bowl. It might be easier to buy a package of Nebisco famous wafers but so much more fun to make them from scratch yourself. Use a cutter to form cookies of your desired shape and size, then cut out smaller shapes from the center of each cookie. Freeze the cookies for at least 20 minutes; this will allow the centers to hold their shape during baking. 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. The cookies should crisp as they cool. While the dough is chilling, preheat the oven to 350°F. *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; Remove from the heat, and set aside to cool slightly. Cover the dough, and chill for 30 minutes. The cookies are thin, crispy, very light with rich, deep chocolate flavor from the cocoa powder, they are addicting. Cool the cookies on the baking sheets on racks. To flavor 1 cup of cream, add one of the following combinations: 2020 You roll your homemade cookie dough into a log and chill it. Cover the tops of the cookies with whipped cream (reserve any extra), cover and chill for at least 4 hours or overnight. This recipe for the chocolate wafers is effortless and foolproof, the wafers come out perfect every time and ready to be enjoyed on their own or used in other desserts.The cookies are thin, crispy, very light with rich, deep chocolate flavor from the cocoa powder, they are addicting. Turn out of the pan to serve, coated with the remaining whipped cream. Wrap the log in wax paper until firm, at least one hour or until ready to use. Bake according to the directions at right, adding a couple of minutes to the baking time to account for the increased thickness of the cookies. With the taste that is irresistibly buttery, the delicate wafers are airy and iridescent. After 2 hours, the dough will be cold enough to slice into thin rounds. Spread a tablespoon of cream on top of a cookie, then place another cookie on top. baking soda. Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough. To make stack cakes: Whisk together the heavy cream and other ingredients. Want to make stained glass cookies for the holidays? In a bowl of food processor combine the flour, cocoa, sugar, salt, and baking soda and pulse several times. King Arthur Baking Company, Inc. All rights reserved. Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder. Simply place the rounds on a parchment-lined baking sheet and bake them for just a couple of minutes. *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; Repeat with 4 more cookies, finishing with a layer of whipped cream. Something you would fine in a fine dining restaurant as a dessert topper or in a fancy coffee shop. 8 tablespoons (113g) unsalted butter, room temperature. The cookies will puff up and deflate, they are done about 1 1/2 minutes after they deflate. Or, to make filled sandwich cookies (à la Oreos), just add our Sandwich Cookie Filling. Top with a second cookie, using it to compress the whipped cream to about a ¼"-thick layer. Cookies will spread. Roll the dough out 1/4” thick. The cookies will puff and crackle a bit, the … Combine the milk and vanilla in a small cup. Best Convection Microwave TOP 5 (Video Review). Everything homemade always tastes better. dark unsweetened cocoa powder. https://www.allrecipes.com/recipe/10587/chocolate-wafer-cookies Make another stack and place next to the first, to make a row that fits the width of the pan. To make the cake in the photo above: Whip 2 cups of heavy cream with 2 teaspoons sugar and 1 teaspoon vanilla extract until stiff. This recipe for the chocolate wafers is effortless and foolproof, the wafers come out perfect every time and ready to be enjoyed on their own or used in other desserts. Making them thin might seem challenging but is actually very easy technique called slice and bake. Spread a 1/2” layer of whipped cream to cover the bottom and up the short ends of the pan. Place one cookie on a small plate. When they're done, remove the cookies from the oven, and allow them to cool completely. Bake the cookies for 10 minutes. You can enjoy them as is with tea or coffee or crumble them to create pie and cheesecake crusts or turn them into ice cream sandwiches or icebox cakes. I live in sunny Florida with my family, a feisty chihuahua mix named Bandit and rampant gators roaming around my backyard on a regular basis. Place the rounds on the cookie sheet about an inch apart and bake for 10-12 minutes, rotating the cookie sheet halfway through the baking time. Copyright © Other flavoring options: Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. To make these cookies, you’ll need: all-purpose flour. With the processor running, add the milk mixture and continue to process. Wrap in plastic wrap and refrigerate at least for 2 … *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder, Facebook Instagram Pinterest Twitter YouTube LinkedIn. These cookies may be stored in an airtight container for up to two weeks. *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; The ingredients for these cookies are just about as basic as basic gets for cookies. Can not get easier than that. They are also great accompaniment for fresh fruit and berries, making for a beautiful, colorful dessert. Home » Recipes » Cookies » Chocolate Wafer Cookies . Transfer the dough to a large bowl and knead a few times to evenly blend. Preheat the oven to 350°F. Beat in the egg and vanilla, then the flour and cocoa. A biscuit cutter is handy for this. Shape dough into a log 2 inches in diameter. When blended, whip until the cream holds a soft peak. Ingredients for Chocolate Wafer Cookies. If they don’t return them to the oven to reheat and bake a little longer, then cool again. Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. Line the baking sheets with parchment paper. https://www.cookingchanneltv.com/recipes/homemade-chocolate-wafer-cookies Just before serving, refresh with a pretty dollop of whipped cream on top; garnish with fruit; or sprinkle with cocoa, coconut, cinnamon, or chopped ginger. Place the cookies on a parchment-lined baking sheet, and fill the center cutouts with crushed candy canes or other crushed hard candies. https://www.kingarthurbaking.com/recipes/chocolate-wafers-recipe King Arthur Unbleached All-Purpose Flour - 3 lb. Cover until partially melted, then uncover and stir until smooth. Continue this process until you have 4 cookies stacked up, with another tablespoon of cream on top. Sift together the flour, baking powder, baking soda, and salt, and set aside. They are divine when served with freshly brewed espresso or cappuccinos. salt. Pulse several times. Refrigerate from 4 to 24 hours before serving. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here. granulated sugar. Place the stack on its side in the pan. These cookies have a secret life: stash a stack of whipped-cream covered cookies in the refrigerator overnight and, voilà, they turn into a cake (see tips below for instructions on how to make the cake in the photo above). Yield: 8 individual stack cakes; or 3 ½ dozen 2 ½" cookies. Cut the log of dough into slices 1/4-inch to 1/8 thick and place them one inch apart on the lined sheets. 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.
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