A recipe for chocolate wafer cookies is Nick Malgieri's Crisp Chocolate Wafers, which makes a dough of beaten butter, sugar, vanilla and egg whites with cocoa, flour and salt. This is then wrapped and refrigerated before baking, then served with creamy desserts, such as ice cream.
Crisp Chocolate Wafers
This easy recipe yields 36 2-inch wafer cookies.
Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Ready In: 1 hour 35 minutes
- 1/2 stick unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3/4 cup alkalized cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- Sugar for sprinkling
- Beat butter, eggs and sugar
- Add dry ingredients
- Refrigerate dough
Beat together the butter, vanilla extract and sugars until they reach a light consistency. One at a time, beat in the egg whites until the mixture is smooth.
Sift the cocoa into a bowl with the flour and salt. Add to the butter and egg mixture and mix until combined.
Arrange a large square of plastic wrap on a surface and place the dough onto it. Place another large square of plastic wrap over the top and press down to form a disk with the dough. Place into the refrigerator for several hours, or until the dough is firm.
Twenty minutes before baking, heat the oven to 350 F. Meanwhile, cut the dough into thirds and roll each on a floured surface into a roughly 6-inch square. Divide these into 9 2-inch squares and place onto parchment-lined cookie sheets. Use the remaining dough to cut around nine more cookies of the same size. Pierce each cookie a number of times with a fork and sprinkle with granulated sugar. Bake for 20 minutes, or until firm, and allow to cool in the pan.