Famous Chocolate Wafer Cookies/Chocolate Snaps

"This recipe has been changed since the first review. It comes from King Arthur Flour's Cookie Companion, so give it a try if you are looking for something similar to Nabisco's Famous Wafers."
 
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Ready In:
1hr 20mins
Ingredients:
10
Yields:
8 dozen
Serves:
96
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ingredients

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directions

  • In a medium bowl, combine flour, cocoa, baking powder, and salt.
  • In a large bowl, beat the butter until creamy. Add the sugar, egg, water and vanilla. Beat on high speed for about 1 minute.
  • Stir in the flour mixture until just incorporated.
  • Chill dough for at least an hour.
  • Preheat oven 350 degrees F.
  • Roll 1/8 inch thcik. Use a round cutter to cut 2 1/4 inch circles. Place circles on lined baking sheets and bake for 17 minutes or until they start to smell and appear done.

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Reviews

  1. I was looking at this and it seems to be an okay recipe, but I'm not sure about the time, 17 minutes at 350? That seems excessive and since I bake on parchment I'm going to really watch it after 12.
     
  2. These are perfect for filling! The not so sweet cookie allows for any kind. We use nutella and then dip half and half in white and chocolate almond bark for the holidays. Thanks it is a wonderful recipe!
     
  3. My hubby loves the Origional wafer cookies, so I gave this a try. There just wasn't much flavor. It called for 1 cup sugar (total), but I'd add more sugar. I'm sorry, and I just hate to give it one star, but I know I won't be making it again. Perhaps if the author would try adding more sugar it would be better. Thanks for the effort.
     
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Tweaks

  1. Substitute yogurt (or milk) for the water, in addition to the baking powder add 1/2 t. of baking soda to the dry mix. When mixed, pour out on parchment paper or waxed paper and form a roll 2 in. in diameter. Chill. Line a half sheet pan with parchment, do not use waxed paper. Cut out 1/4 in. rounds from the roll and place 2 in. apart because they will spread. Bake at 350F for 14 minutes and let cool on the sheet. This procedure produces a softer cookie that is not hard and dry but still crispy on the edges.
     

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