What Are Chocolate Wafer Cookies
- June 23, 2022
Homemade chocolate wafer cookies: Ditch the store-bought Nabisco wafers and EASILY make your own for pie and cheesecake crusts, sandwich cookies, or icebox cakes.Since scratch baking is such an important aspect of what I do in my kitchen, it’s really no surprise that I should find and fall head over heels in love with a version of homemade chocolate wafer cookies that perfectly mimics the packaged and hard-to-find Nabisco Famous Chocolate Wafers (especially if you don’t live in the US!You already know my feelings on making graham crackers, Wheat Thins, and Oreos (to name a few) at home so to that end, I knew I would love making chocolate wafers at home too.They are often crushed up into cookie crumbs to make crusts for cheesecakes and pies, or layered with fillings to make icebox cakes and ice cream sandwiches.Drop pieces of the butter in and pulse until large chunks of dough form.Drizzle a mixture of milk and vanilla in through the feed tube while the processor is running.Easy peasy slice and bake chocolate wafer cookies!Ground up in a food processor for a cheesecake’s cookie crust or the base of a peanut butter pie, you won’t be sorry you spent a few extra minutes making these slice and bake chocolate gems.I’ve also used them as a garnish crumbled up on top of a chocolate sheet cake.Icebox cakes and cupcakes are usually made with chocolate wafer cookies too.You can also use chocolate wafer cookies to make ice cream sandwiches!Place the ice cream sandwiches on a parchment-lined baking sheet and freeze them for about 12 hours.The price points for these types of cocoa vary from lowest to highest on the list but I like them all equally for these cookies. .
What are chocolate wafer cookies?
You will need them in some recipes – such as some icebox cakes that rely on their particular size and shape – but when it comes to chocolate crumb crusts, you will often be better off opting for different chocolate cookies to make a crust that ends up being less expensive to produce and just as tasty. .
Chocolate Wafer Cookies
These homemade chocolate wafer cookies are easy to make and so much more flavorful than the packaged variety!It can be hard to source store bought chocolate wafers for making icebox cakes, ice cream sandwiches, cheesecake and pie crusts, and other desserts.For many, Nabisco Famous Chocolate Wafer Cookies are the only option that exists, and they're often difficult to locate.The dough is very easy to roll out and bakes into a buttery, crispy cookie with plenty of cocoa flavor.Here are the ingredients you will need for this dark chocolate wafer cookie recipe:.The alkalizing process removes much of the acidity, providing a smoother, more robust chocolate flavor.While you can substitute it in a pinch, you may find that the cookies are not as dark in color or deeply chocolate in flavor as you'd like.- This cookie recipe specifically calls for unsweetened Dutch process cocoa powder.The alkalizing process removes much of the acidity, providing a smoother, more robust chocolate flavor.While you can substitute it in a pinch, you may find that the cookies are not as dark in color or deeply chocolate in flavor as you'd like.- for leavening and to provide a bit of chew Kosher salt - for added flavor.- Granulated sugar provides sweetness and helps the cookies to crisp.- egg yolk provide extra fat and richness while helping to bind the dry ingredients Vanilla extract - for additional flavor.Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar.Step 5: Turn dough out onto a large rectangular piece of parchment paper.Slide parchment covered dough onto an upside down baking sheet and chill in the fridge for 30 minutes.Step 6: Remove dough from fridge and place on a flat work surface.The square shape will make it easier to fit the cookies together with less space between them.If you prefer to use a round cookie cutter - or any other shape, for that matter, please go ahead!If you are able to slice the cookies to a similar ⅛ inch thickness, the baking time should not need adjusting.A round cookie cutter with a decorative scalloped edge would also be great here!Store dough well wrapped in an airtight container in the fridge for up to a week before baking, or in the freezer for up to 3 months.Defrost dough in the fridge, then bring to room temperature if rolling for cutout cookies.Make sure you've unstuck the parchment paper from the rolled out dough before cutting out your cookies.Chocolate Wafer Cookies Print Recipe Pin Recipe These homemade chocolate wafer cookies are easy to make and so much more flavorful than the packaged variety!They're crispy with just a bit of chew, full of cocoa flavor and have just enough sugar - not too sweet.40 grams (½ cup) Dutch process cocoa powder, sifted.1 teaspoon vanilla extract INSTRUCTIONS Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.180 grams (1½ cups) all purpose flour, 40 grams (½ cup) Dutch process cocoa powder, sifted, ½ teaspoon baking soda, ¼ teaspoon kosher salt.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar.Slide parchment covered dough onto an upside down baking sheet and chill in the fridge for 30 minutes. .
Watch them closely at the end of the baking time, and if you start to smell chocolate before 20 minutes has gone by, take them out.When the cookies are done baking, remove them from the oven and allow them to cool completely.Or for a cleaner presentation, roll about 2 teaspoons of filling in the palms of your hands to form a ball, and place it on the bottom of a cookie. .
Chocolate Wafer Cookies
This rolling pin takes the guess work out of trying to achieve uniform thickness of the cookie dough.It’s a great way to stay up to date on all the latest and greatest blog recipes.It’s a great way to stay up to date on all the latest and greatest blog recipes.1/2 Cup and 2 Tablespoons (2 oz) brut or natural unsweetened cocoa powder.In the bowl of a stand mixer, using the paddle attachment, beat the butter, sugars, and honey together until fluffy, about four minutes.Preheat the oven to 350 degrees and line a baking sheet with parchment.I roll the dough out between two pieces of wax paper (see the tips in the post).Poke a few random holes into the cookies with a cake tester or wooden skewer, and lightly sprinkle with sparkling sugar.Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories Created using The Recipes Generator.These are way better.While I haven't tried making ice box cake (a cake made with cookies and whipped cream and allowed to set in the refrigerator) with these cookies, they were amazing for these cookie butter ice cream sandwiches I am in love with t his cookbook, Miette: Recipes from San Francisco's Most Charming Pastry Shop .As a fan girl, I've actually visited the shop in Jack London Square in Oakland just to try these cookies and buy some of the iconic sugar flowers that they use to top cakes and cupcakes.When I got permission from the author to post this cookie recipe eight years ago, I was thrilled.The book also includes recipes for homemade graham crackers and ginger snaps (with three types of ginger!).For Christmas a few years ago, I made all three for gifts for my family and got rave reviews.I think nearly all of the bakers in my family bought the book after tasting these cookies.These cookies call for all purpose flour, kosher salt, unsalted butter, granulated sugar, brown sugar, and honey.For the cocoa, the recipe calls for natural unsweetened cocoa powder.I used Hershey's cocoa powder and added some black cocoa powder from King Arthur Flour to achieve the dark color.Your cookies will taste the same regardless of the color.First, sift the flour, cocoa powder, and salt together.Next, beat the butter, sugar, and honey together until light and fluffy.Add the flour mixture in three additions and beat until just combined.Once everything is combined, refrigerate the dough for at least 30 minutes.Finally, roll out the dough, cut the cookies, and bake on parchment lined baking sheets.If you don't let them cool, you might end up with broken cookies if they slide off of the baking sheet while you are transferring them to a wire rack to cool.Granted, I tried to slide them with the parchment onto the wire rack and a few slid off onto the counter.First, be sure to chill the cookie dough before rolling it out.Second, when a recipe says "roll the dough out on a lightly floured surface," I have learned that I don't have much luck, and usually end up with some of the dough sticking to the rolling pin and my countertop.Instead, I roll the dough out between two sheets of wax paper (you can also use parchment paper), flipping the dough with the wax paper attached.Flip the dough again, and remove the top piece of wax paper.At this point, you can cut the cookies and easily move them to the baking sheet.I originally posted these cookies in 2012 when this site was brand new! .
homemade chocolate wafers + icebox cupcakes – smitten kitchen
And I tried to explain it to another friend who has probably never baked in her life, who politely nodded, smiled and scooted out of the room.It has been an outright obsession of mine, since Alex introduced me to the fabulousless that is Icebox Cake and I was disappointed to learn that the only way to make it was to buy some often-hard-to-find Nabisco chocolate wafers with their own set of disconcerting ingredients.I knew a homemade recipe was out there — for crazy people like me, it’s not like if you’re looking for a shortcut, the store bought ones still won’t do — but I had a hard time finding it.Icebox cake wafers are not any old wafers, they need to have the ability to absorb what is around them and become cake-like — in the end, the cake slices like one, not like a stack of cookies slathered with lightly sweetened whipped cream, taking on the resemblance of a decoratively assembled plate of Oreos and eee, am I the only one drooling right now?So you can imagine my ecstatic excitement discovering that I had a chocolate wafer recipe in front of me the whole time.They’re insanely easy to make, whizzed in a food processor and then sliced from a refrigerated log.(Keeping them in the freezer overnight will cause the cookies to soften a bit, much like the ice cream sandwiches I grew up with!).I could imagine adding a dash of peppermint extract, enrobing them in chocolate and making home Girl Scouts-style Thin Mints with them.Last note: As an icebox cookie, these will take longer to soften than the store-bought wafers, so set aside more time than you normally would.Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly.Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch.How many you’ll get depends on how many you want to stack — I use five, but the height comes up a tad short of your standard frosting-dolloped bakery cupcake.Keep in mind that your cupcake will be too big for a standard sized paper liner, I just pressed the sides down a bit to make mine work.Makes about a dozen cupcakes, but this will vary depending on the size and thickness of your cookies, and the height of your stacks.1 to 2 spoons of powdered sugar (adjusted to your preferred sweetness; I like my whipped cream barely sweetened). .
chocolate wafer cookie stack cakes
Even though Thanksgiving and Christmas are not projects per se, they are diversions from the normal process of everyday life.Rolling the dough thin is important because you want wafers, not cut out cookies.The leftovers have been sitting around a few days so I thought I would make this layered dessert for a New Year’s Eve treat – you know before we start the diet – no preaching, just saying.The great thing about this recipe is how after about 24 hours in the fridge, this cookie stack softens and turns into chocolate cake.No more crisp cookies, just soft cake like layers sandwiched between espresso and cocoa flavored whipped cream.Sprinkle with a little shaved chocolate, sifted cocoa, powdered sugar, coconut or fresh fruit.This is a fantastic make ahead dessert – just refresh with a dollop of whipped cream and garnish before serving.5 from 1 vote Chocolate Wafer Cookie Stack Cakes Prep Time: 30 mins Cook Time: 8 mins Total Time: 38 mins Yield: 3 Course: Dessert Author: Tricia PRINT RECIPE Rich chocolate cookies sandwiched with whipped cream and refrigerated overnight.½ teaspoon espresso powder / granules Instructions Line two or more baking sheets with parchment paper.To make the stack cakes whisk together the cream, sugar, cocoa and espresso.Add a dollop of whipped cream and garnish with chocolate shavings just before serving.Looking back it’s hard to believe I’ve never posted chocolate chip or oatmeal cookies – that is very sad, especially for a dessert heavy blog.I received the entire collection of Julia Child’sfor Christmas.Looking back on 2012 I see a lot of recipes I’m proud of, many things I want to make again and others I would like to tweak here and there.I hope you all have a wonderful, safe, fun filled New Year’s Eve! .