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Easy Homemade Chocolate Wafers Recipe
Indulge in the irresistible goodness of homemade chocolate wafers with this simple and delightful recipe. Perfect for satisfying your sweet cravings or as a delightful treat for any occasion, these wafers are sure to impress.
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Equipment You’ll Need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutters (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If desired, fold in the chocolate chips.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to shape the wafers, or simply cut them into squares or rectangles.
- Place the wafers on the prepared baking sheet, leaving a little space between each one. Bake for 8-10 minutes, or until the edges are set and slightly firm.
- Remove the wafers from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success:
- For a richer chocolate flavor, use high-quality dark chocolate chips.
- If the dough is too sticky, chill it in the refrigerator for 15-20 minutes before rolling it out.
- To prevent the wafers from sticking to the baking sheet, use parchment paper or a silicone baking mat.
Storage:
Store the chocolate wafers in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.