Chocolate Wafer Cookies
Chocolate wafer cookies are a part of many delicious dishes like icebox cakes, sandwich cookies, sandwich ice cream, etc which are children’s favorites. Even the elders love having them.
Ingredients
- 2 ounces Unsweetened chocolate
- 1½ cups All-purpose flour (sifted)
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 pinch Salt
- ½ cup Unsalted butter (4 ounces melted at room temperature)
- 1 teaspoon Pure vanilla extract
- 1 cup Granulated sugar
- 1½ teaspoon light cream (else you can add 1½ teaspoon of milk)
- 1 Large Egg
Instructions
- Double boil the chocolate by placing it on the top of a small double boiler that is placed over hot water at moderate heat. Cover it until it melts partially and after that uncover and stir until it becomes smooth. Once it is melted completely, remove it from heat and set it aside to let it cool down.
- Now, sieve the dry ingredients like all-purpose flour, baking powder, baking soda, and a pinch of salt together and set aside.
- Now, in an electric beater add the melted unsalted butter, sugar, and vanilla extract and beat for 2 minutes until the ingredients are well combined and become a creamy consistency.
- At this point, add the melted and cooled chocolate and beat until the chocolate is well combined with the creamy mixture.
- Now, add light cream (or milk) and egg and mix again using the beater.
- In between scrape the mixture with a spatula and beat again. Now the dough is ready.
- After that transfer the dough to a wax sheet or parchment paper and fold the sides of the parchment paper over the dough, pressing down the sheet in order to flatten the dough to 1- 1½ inch logs.
- Now, cover the plastic well on the dough and refrigerate it for 20-30 minutes. Not advised to refrigerate longer as it will make cracks on the dough. If you accidentally refrigerated it more time, let it stay at room temperature for an hour.
- Two baking sheets should be lined with parchment paper and the oven should be preheated to 350 degrees.
- Set a pastry cloth by flouring it. Now, cut the dough into two equal halves and place one half on a pastry cloth.
- Roll the dough using a floured rolling pin by frequently flouring the dough in order to prevent it from sticking. Roll the dough until its thickness becomes ⅛ inches.
- Now using a round cookie cutter, cut the dough into about 2-3 in diameter. Cut as many cookies as possible.
- Now place each cookie on the baking sheets lined with parchment paper with a wide metal spatula carefully. Arrange them in such a way that they are 1½ inches away from each other.
- The leftover dough can be pressed, rolled, and cut into cookies in the same manner.
- Now bake the cookies for 7-8 minutes and in between replace the sheets from top to bottom and back to front in order to ensure the baking of all the cookies.
- Bake until the cookies are firm and crisp to the touch. The cookies will become further crispy as it cools. Make sure that the cookies are not undercooked and also they are not cooked to burn.
- Now transfer the cookies from baking sheets to racks using a metal spatula and leave them to cool.
- It can be served once it has cooled.