Chocolate Wafer Cookies (Homemade)
Votes: 5
Time: 20 min.
Complexity: easily
Quantity: 48 pcs. (diameter 4 cm.)
Complexity: easily
Quantity: 48 pcs. (diameter 4 cm.)
Nutritional value per serving:
Serving size: 1 of 48
Calories 51, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 5 mg, sodium 27 mg, sugar 5 G.
Serving size: 1 of 48
Calories 51, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 5 mg, sodium 27 mg, sugar 5 G.
A recipe for traditional American thin chocolate wafer cookies, commonly used as a base for various cheesecakes, tarts, and bowl-style desserts (parfaits, trifles). These cookies are similar to the base for the famous Oreo sandwich cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup (110 g) softened unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 tsp vanilla extract
- 1 cup premium wheat flour
- 3/4 cup dark cocoa powder (available at confectionery supply stores and online)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
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Cooking the dish according to the recipe:
- Beat butter, sugar, brown sugar, and vanilla until pale, about 2 minutes.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. If the cocoa powder is lumpy, sift the dry ingredients before adding them to the butter.
- Add the dry ingredients to the butter mixture and mix. Add the milk and mix again.
- Form the dough into two 4 cm thick sausages. Wrap tightly in cling film and place in the freezer for at least 1 hour.
- Bakery: Preheat oven to 180°C and line 2 baking sheets with parchment paper.
- Cut the dough sausage into 0.3 cm thick circles.
- Place the dough circles on baking sheets, spacing them 4 cm apart. Bake for 8 minutes, then rotate the baking sheets 180 degrees. Bake for another 2 minutes, or until the cookies are dry and firm. You won't be able to check their color as they are very dark.
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