A few months ago I thought I’d pick up some chocolate wafers from the grocery store. I wasn’t sure if I was going to use them or not but I figured it wouldn’t hurt to have them in the house for when I needed them. Holy cow, they are expensive! Forget it. I put them back on the shelf. I’m funny. I’ll spend $6 for a little block of feta cheese, but I refuse to spend almost $5 on a small sleeve of chocolate cookies. Maybe it’s because I expect cheese to be relatively costly, but not a box of simple cookies.
Anyway, a few months passed and I came across this recipe for chocolate wafers. What the heck, I’ll make the homemade version. These chocolate wafers came out just like the ones you’d buy from the store!
Chocolate Wafers Recipe
(Makes 36 cookies)
Note: This recipe requires the dough to be chilled for a minimum of 6 hours.
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1/2 cup white sugar
- 2/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg white
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside the dry ingredients.
- In a large bowl, cream the butter, white sugar, and light brown sugar.
- Mix in the vanilla extract and egg white.
- Mix in the dry ingredients until just incorporated.
- Place the dough on your counter and form it into a log shape that is about 9 inches long.
- Carefully wrap the dough in parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. (I chilled it for 6 hours but overnight works too.)
- Preheat the oven to 350 degrees F.
- Using a sharp knife, slice the log into about 1/4 inch thick slices. Place the wafers on the baking sheet spacing about 1 inch apart.
- Bake for about 15 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples).
- Let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
Source: Joy of Baking
Guys, these cookies are very simple to make and you probably have all of the ingredients handy.
Time to roll the cookie dough into a log and chill it. Oh man, do we really have to chill it, T? Yup, sorry. In order to get that store bought thin round cookie affect, we are going to slice the log. You can’t very well do that if it’s soft. No seriously, you can’t. I’ve tried. All you’ll end up with is a sticky mess.
Just go about your day and before you know it it will be time to slice and bake. In fact, you can even chill the dough overnight if you want and it will be like a nice surprise when you wake up. 🙂
I’m super happy with how these cookies turned out. They taste just like I bought them from the store, chocolaty and crunchy.
For the most part they are round. They are imperfectly perfect. 😉 Let’s face it, if a machine is not making them then they are bound to be a little rough around the edges. They are also ever so slightly thicker than the store bought kind, but I’m good with that. Honestly, if you slice them any thinner then you chance cutting them crooked and I’d rather not have that happen. (Actually my hubby cut these for me because he’s WAY better at it. He’s the food cutting ninja I employ for perfectly straight lines. It’s creepy how good at it he is. If it’s been cut for this blog there is a very good chance he did it.)
You can obviously eat these delicious treats just as is, but I have other plans in mind for them. Hint, hint. 😉
These are super versatile. You can use crush them up to make chocolate crumbs or use them to build a variety of desserts. (Still hinting.)
Going the homemade route almost always wins the day. I’m glad I made these chocolate wafers at home. Is there a particular food that you find that you’d rather buy than take the time to make at home? Or perhaps, are there any foods that you’ve made at home only to discover you’ll never buy them again?
Here are some other fabulous chocolate cookies.