Chocolate Espresso Wafers Recipes

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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

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 ESPRESSO DOUGH



Chocolate Espresso Dough image

Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 19 ounces

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoons finely ground espresso beans
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use.

CHOCOLATE-ESPRESSO WAFERS



Chocolate-Espresso Wafers image

Thin as they may be, these cookies pack an intense coffee flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons finely ground espresso beans
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Sift flour, cocoa powder, espresso, and salt into a bowl; set aside. Put butter, sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Reduce speed to low. Gradually mix in flour mixture.
  • Divide dough in half. Place each half on a piece of parchment paper, and shape dough into rough logs. Fold parchment over dough; using a ruler, roll and press into a tight log. Wrap in parchment. Chill in freezer until hard, about 30 minutes (up to 2 weeks).
  • Preheat oven to 350. Unwrap logs; cut into 1/8-inch-thick rounds, and space 1 1/2 inches apart on parchment-lined baking sheets. Bake until firm, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely.

CRISP CHOCOLATE WAFERS



Crisp Chocolate Wafers image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites
3/4 cup Dutch process (alkalized) cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
More sugar for finishing the cookies
2 cookie sheets or jelly roll pans lined with parchment or foil

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

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