Chocolate Wave Wafers Recipes

Steps:

• 1. Sift together the flour, cocoa powder, baking soda, and salt in a medium-size bowl.
• 2. In a large bowl, beat butter and margarine with an electric mixer until well blended. Add the light brown sugar, the granulated sugars and the Vanilla extract; and beat on high for about one minute.
• 3. Scrape down the sides of the bowl.
• 4. Beat in the egg white. Add the flour mixture and beat just until incorporated.
• 5. Place the dough on a pastry board and, using your hands, evenly form the dough into a log shape that is about 9 inches long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight. **SEE NOTE, BELOW.
• 6. Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. Using a sharp knife, slice the log into about 1/4 inch thick wafers. Place the wafers on the baking sheet spacing, about 1 inch apart.
• 7. Bake for approximately 10 - 12 minutes or until the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
• 8. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen. I hope that you enjoy these wonderful cookies/wafers as much as I do -Yummy!!
• 9. **NOTE: Sometimes I don't think about making these cookies long enough ahead to allow for the dough to get chilled enough to slice. Or I just don't want to take the time to roll the dough into a roll and refrigerate it until it is stiff enough to slice into wafers. If you don't want to wait until the roll of dough has time to chill long enough (It will be a sticky mess if you don't allow it to chill at least a few hours -preferably even overnight)-you can flatten the dough out some (will be very sticky) and refrigerate 30 minutes to an hour -then pinch off some of the dough and roll into a ball; repeat making balls (The size depends on the size cookie you want -I usually roll them about an inch each.). Then, put the cookie balls onto a parchment paper lined cookie sheet. Take a fork and dip it into granulated sugar and flatten the dough balls. Then bake as instructed, above.

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.

Steps:

• Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
• While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
• Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
• About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
• Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
• Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
• Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container

Steps:

• Preheat oven to 375°F.
• Blend one cup butter with the cream and flour; stir well. Chill this dough, wrapped tightly, for 2 hours minimum.
• Roll the chilled dough out to a thickness of 1/3" on a lightly floured surface. Cut the dough into 1" to 1 1/2" circles. Toss the cookies circles in white sugar to coat.
• Place circles on a lightly greased cookies sheet and prick each one twice with a fork. Bake cookies until puffy and light golden on the edges, about 7-9 minutes. Cool baked cookies for 5 minutes before placing them on a cookie rack to complete cooling.
• Prepare the filling: Melt 1 1/2 oz. semisweet chocolate. Beat 1/4 cup butter with powdered sugar. Blend in the melted chocolate. Sandwich pairs of cookies together with a thin spread of the filling.
• Prepare the glaze: Melt 2 oz. of semisweet chocolate with 1 tablespoon of unsalted butter and stir until smooth. Mixture will be quite thin.
• Drizzle this thin chocolate glaze over the filled sandwiches to create uneven stripes across the cookie tops.

Steps:

• Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
• Sift together the flour, baking powder, baking soda, and salt, and set aside.
• In the large bowl of an electric mixer cream the butter.
• Add the vanilla and sugar, and beat to mix well.
• Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
• On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
• Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
• Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)
• Adjust two racks to divide oven into thirds, and preheat oven to 400.
• Line cookie sheets with aluminum foil.
• Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)
• With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
• Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.
• Leftover pieces of the dough should be pressed together and rerolled.
• Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
• Bake until the cookies feel almost firm to the touch.
• These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
• With a wide metal spatula, transfer the cookies to racks to cool.
• Store in airtight container.

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.