Chocolate Wafers
Chocolate Wafers requires roughly 45 minutes from start to finish. For 5 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 1g of fat, and a total of 30 calories. This recipe serves 40. Head to the store and pick up AP flour, egg white, brown sugar, and a few other things to make it today. It works well as a hor d'oeuvre. A few people made this recipe, and 10 would say it hit the spot. It is brought to you by Foodista. Overall, this recipe earns an improvable spoonacular score of 4%. Vanilla Chocolate Wafers, Chocolate- Mint Wafers, and Chocolate Mint Wafers are very similar to this recipe.
Servings: 40
Ingredients:
1 cup AP flour
1/4 teaspoon baking soda
1/2 cup brown sugar, lump free
1 large egg white
3 teaspoons margarine
1/4 teaspoon salt
3 teaspoons unsalted butter, slightly softened
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon vanilla extract
Equipment:
hand mixer
whisk
bowl
wax paper
aluminum foil
knife
oven
baking sheet
Cooking instruction summary:
- Combine the flour, cocoa, baking soda, and salt in a small bowl and mix together thoroughly with a whisk or fork. Set aside.
- Beat the butter and margarine with an electric mixer for a few seconds just until blended.
- Add the granulated sugar, brown sugar, and vanilla and beat at high speed for about 1 minute.
- Beat in the egg white.
- Add the flour mixture and mix on low speed, just until incorporated.
- Gather the dough together with your hands and form it into a 9- to 10-inch log.
- Wrap the log in wax paper or foil. Fold or twist the ends of the paper without pinching or flattening the log
- Refrigerate for at least 45 minutes, or until needed.
- Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.
- Use a sharp knife to cut the dough log into slices a scant 1/4" thick.
- Place 1 inch apart on cookie sheets and bake for 12 - 14 minutes, or until the cookies puff and crackle on top, then begin to settle down slightly.
- Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
- Slide the parchment or foil onto cooling racks and cool the cookies completely before storing or stacking.
Step by step:
1. Combine the flour, cocoa, baking soda, and salt in a small bowl and mix together thoroughly with a whisk or fork. Set aside.Beat the butter and margarine with an electric mixer for a few seconds just until blended.
2. Add the granulated sugar, brown sugar, and vanilla and beat at high speed for about 1 minute.Beat in the egg white.
3. Add the flour mixture and mix on low speed, just until incorporated.Gather the dough together with your hands and form it into a 9- to 10-inch log.Wrap the log in wax paper or foil. Fold or twist the ends of the paper without pinching or flattening the log
4. Refrigerate for at least 45 minutes, or until needed.Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.Use a sharp knife to cut the dough log into slices a scant 1/4" thick.
5. Place 1 inch apart on cookie sheets and bake for 12 - 14 minutes, or until the cookies puff and crackle on top, then begin to settle down slightly.Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.Slide the parchment or foil onto cooling racks and cool the cookies completely before storing or stacking.
Nutrition Information:
covered percent of daily need
