CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
CHOCOLATE WAFERS
Chocolate cookie low in sugar.
Provided by Carol Hayes
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 15
Number Of Ingredients 9
Steps:
- Beat together margarine (or butter), sugar, egg, and cocoa.
- Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
- Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.
Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g
CHOCOLATE WAFERS
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 1
Steps:
- Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
- Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
- Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
VANILLA WAFERS I
Serve these stuck in chocolate pudding ... kids love 'em!
Provided by Isaac
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 8
Steps:
- In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
- Bake 18 to 20 minutes until lightly colored. Cool on wire racks.
Nutrition Facts : Calories 50.7 calories, Carbohydrate 8.3 g, Cholesterol 4 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 46.6 mg, Sugar 4.3 g
CHOCOLATE CARAMEL WAFERS
To keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 7 dozen.
Number Of Ingredients 5
Steps:
- Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.
Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-ESPRESSO WAFERS
Thin as they may be, these cookies pack an intense coffee flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Sift flour, cocoa powder, espresso, and salt into a bowl; set aside. Put butter, sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Reduce speed to low. Gradually mix in flour mixture.
- Divide dough in half. Place each half on a piece of parchment paper, and shape dough into rough logs. Fold parchment over dough; using a ruler, roll and press into a tight log. Wrap in parchment. Chill in freezer until hard, about 30 minutes (up to 2 weeks).
- Preheat oven to 350. Unwrap logs; cut into 1/8-inch-thick rounds, and space 1 1/2 inches apart on parchment-lined baking sheets. Bake until firm, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely.
CHOCOLATE SUGAR WAFERS
Provided by Food Network
Categories dessert
Yield 20 to 25 oversized cookies
Number Of Ingredients 9
Steps:
- Beat the butter with an electric mixer until creamy, then gradually add the sugar, beating until light and fluffy. Add the egg, vanilla, and milk, and beat thoroughly. Sift the dry ingredients together and add to the mixture. Blend well. Remove dough from bowl onto a floured surface. With floured hands, shape into a log about 4 inches in diameter. Wrap well and refrigerate for at least 3 hours.
- Preheat the oven to 350 degrees. Slice cookie dough 1/8 inch thick and place flat 2 inches apart on ungreased cookies sheet. Bake 8 to 10 minutes until centers are set. Remove from cookies sheets and cool on a wire rack.
CHOCOLATE WAFERS
Make and share this Chocolate Wafers recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 24m
Yield 25-30 sandwich cookies, 25-30 serving(s)
Number Of Ingredients 9
Steps:
- Set two racks in the middle of the oven. Preheat to 375 degrees.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
Nutrition Facts : Calories 101.3, Fat 5.1, SaturatedFat 3.1, Cholesterol 20.7, Sodium 81.1, Carbohydrate 13.7, Fiber 0.7, Sugar 8.1, Protein 1.3
CHOCOLATE ALMOND WAFERS
When my children were younger, we'd make dozens of cookies and candies each season. Then we'd pack up assortments and deliver them to our friends and family. These wafers were always a favorite. -Phyl Broich-Wessling, Garner, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE WAFER COOKIE DESSERT (FAMOUS WAFERS COPYCAT)
I no longer can buy Nabisco Famous Wafers in my area. I searched and found these on the King Arthur website. Stack the cookies, sandwiched between the optional filling, in the refrigerator overnight and they turn into a delicious cake-like dessert. These cookies will also make a good pie crust (see Recipe #424844).
Provided by Kats Mom
Categories Dessert
Time 2h
Yield 42 cookies, 8 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
- In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
- Beat in the egg and vanilla, then the flour and cocoa.
- Cover the dough, and chill for 30 minutes.
- While the dough is chilling, preheat the oven to 350°F
- Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
- Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.
- Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
- When they're done, remove the cookies from the oven, and allow them to cool completely.
- FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
- ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
- Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
- Repeat with 4 more cookies, finishing with a layer of whipped cream.
- Refrigerate from 4 to 24 hours before serving.
- OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.
Nutrition Facts : Calories 531.9, Fat 35.2, SaturatedFat 21.6, Cholesterol 138.5, Sodium 275.1, Carbohydrate 51.7, Fiber 2.5, Sugar 28.4, Protein 5.9
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CHOCOLATE WAFERS | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (22)Total Time 1 hr 25 minsServings 40
- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies., To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder., Beat in the egg and vanilla, then the flour and cocoa.
- While the dough is chilling, preheat the oven to 350°F., Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough., Cut into 2 1/2"-round cookies.
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