Crispy And Crunchy Chocolate Wafers Recipes

CHOCOLATE WAFER COOKIES

Chocolate Wafer Cookies image

If you love the classic chocolate wafer cookies from the grocery store, the homemade version of these thin and crisp treats will knock your socks off.

Provided by Kristina Vanni

Time 50m

Number Of Ingredients 9

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter (softened to room temperature)
3/4 teaspoon salt
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup black cocoa powder
1/4 cup Dutch-process cocoa powder (plus more for dusting)

Steps:

Enjoy!

Nutrition Facts : Calories 210 kcal, Carbohydrate 31 g, Cholesterol 36 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 160 mg, Sugar 17 g, Fat 9 g, UnsaturatedFat 0 g

CRISPY CHOCOLATE COOKIES

Crispy Chocolate Cookies image

I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.

Provided by ChefLilli118

Categories Desserts Cookies Chocolate Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
1 ½ cups white sugar
1 egg
2 cups all-purpose flour
1 cup cocoa powder (such as Hershey's®)
1 teaspoon baking soda
1 pinch salt
¾ cup water
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g

CHOCOLATE WAFERS

Chocolate Wafers image

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

Ingredients

Chocolate Espresso Dough, room temperature

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.

CHOCOLATE ALMOND WAFERS

Chocolate Almond Wafers image

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

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
3/4 cup sliced almonds
2/3 cup ground almonds

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 CARAMEL WAFERS

Chocolate Caramel Wafers image

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

Ingredients

1 package (14 ounces) caramels
1/4 cup evaporated milk
1 package (12 ounces) vanilla wafers
8 plain milk chocolate candy bars (1.55 ounces each), broken into squares
Chopped pecans, optional

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.

CRISPY CHOCOLATE COOKIES

Crispy Chocolate Cookies image

Not in the mood for chocolate chip, but still wanting chocolate cookies, I adapted a crispy ginger recipe (231798) beyond recognition. I make half recipes usually so that's why some of the measurements look a little bit wonky. These taste just like chocolate graham crackers to me.

Provided by Blue Eyes Willow

Categories Drop Cookies

Time 27m

Yield 3 dozen small cookies

Number Of Ingredients 11

Ingredients

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 small egg
1/4 cup honey
1 teaspoon vanilla
1 3/8 cups all-purpose flour
1/2 teaspoon baking soda (heaping)
1/4 teaspoon salt
1/3 cup cocoa powder
raw sugar (optional)

Steps:

Pre-heat oven to 350 degrees Fahrenheit
cream together butter and sugars.
add honey, egg and vanilla.
Mix dry ingredients.
slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
Bake 10-12 minutes for softer cookies, longer for crispier cookies.

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