Chocolate Wafers
Make this butter and crispy chocolate wafers to satisfy your sweet tooth and cravings for something sweet and chocolaty. After one bite, you will never go back to the store-bought ones.
Yield
72 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
|
|
| 2 ½ | cups |
sugar
granulated |
|
| 3 | large |
eggs
whole, smiling |
|
| 2 | Teaspoons |
vanilla extract
|
*
|
| 5 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ¼ | cups |
cocoa powder
unsweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
|
|
| 591 | ml |
sugar
granulated |
|
| 3 | large |
eggs
whole, smiling |
|
| 2 | Teaspoons |
vanilla extract
|
*
|
| 1.2 | l |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 296 | ml |
cocoa powder
unsweetened |
|
Directions
Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set aside.
In a large bowl, beat margarine, sugar, eggs, and vanilla until light and fluffy.
In a medium bowl, combine flour, baking soda and cocoa powder.
Gradually stir flour mixture into sugar mixture until evenly distributed.
Divide dough into 4 equal pieces.
Shape each piece into an 8 to 10-inch roll.
Wrap each roll in 1 piece of waxed paper or plastic wrap.
Place wrapped rolls in plastic freezer container with a tight- fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil.
Label with date and contents.
Store in freezer.
Use within 6 months.
To bake cookies:
Preheat oven to 350℉ (180℃).
Lightly grease 2 large baking sheets.
Slice frozen dough ¼ inch thick and arrange on sheets ½ inch apart.
Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top.
Make about 12 dozens.
Cool on racks.
