Slice & Bake Chocolate Wafer Cookies
Yield
108 servingsPrep
25 minCook
8 minReady
8 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
butter
or margarine |
|
2 ½ | cups |
sugar
|
|
3 | large |
eggs
|
|
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
or margarine |
|
591 | ml |
sugar
|
|
3 | large |
eggs
|
|
1E+1 | ml |
vanilla extract
|
|
1.2 | l |
all-purpose flour
|
|
5 | ml |
baking soda
|
|
296 | ml |
cocoa powder
unsweetened |
Directions
Cut four 14x12 inch pieces of waxed paper or plastic wrap; set aside.
In a bowl, cream butter or margarine, sugar, eggs, and vanilla until light and fluffy.
In a bowl, combine flour, baking soda and cocoa powder.
Stir flour mixture into sugar mixture until evenly distributed.
Divide dough into 4 pieces.
Shape each piece into and 8 to 10 inch roll.
Wrap each roll in waxed paper or plastic wrap.
Place in freezer container with a tight-fitting lid, or wrap airtight in a piece of foil.
Label and date.
Store in freezer.
Use within 6 months.
To make cookies: Slightly thaw a roll of dough.
Preheat oven to 350℉ (180℃).
Lightly grease baking sheets.
Slice dough into slices or chunks.
Arrange slices on prepared baking sheets about ½ inch apart.
Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top.
Remove cookies and cool on wire racks.