Chocolate Wafers – Paper Thin and Totally Addictive
Chocolate wafers are the Pringles [paid link] of the cookie world – once you eat one paper thin chocolate wafer, you just can’t stop. These chocolate wafers taste like sugar cones with a touch of chocolate or chocolate fortune cookies (I’ve always held the belief that sugar cones and fortune cookies are the same thing).
Fans of Italian pizzelles [paid link] should also note that these chocolate wafers use a pizzelle recipe. I could have made them in a pizzelle maker [paid link] (which would have given them a much more decorative pattern).
Instead, I made the chocolate wafers in a mini waffle cone maker. The one I used isn’t available any more, but you could use a regular waffle cone maker and pour less batter into the center of the waffle element.
I realize that not everyone has a pizzelle maker or a mini waffle cone maker; I guess April is as good a time as any to start your Christmas list.
If I had wanted to, I could have rolled the chocolate wafers up into little cones like I did with last year’s mini ice cream cones.
Or, perhaps I could have folded them like fortune cookies and put a note inside. But, I left the chocolate wafers as little circles, ate some, and put some on top of cupcakes as toppers.
Chocolate Wafer Recipe
Full credit for this recipe goes to Andrea of Andrea’s Recipes. She made this recipe in a pizzelle maker, but other than that, I didn’t make any modifications. I share the recipe below with my notes.
Chocolate Wafers
Ingredients
- 1/2 C granulated sugar
- zest of one orange optional
- 3 large eggs beaten
- 1/2 C cold water
- 1/2 C 1 stick unsalted butter, melted and brought back to room temperature
- 1/2 t vanilla
- 3/4 C sifted all-purpose flour
- 1/4 C dutch process cocoa powder
Instructions
- Warm the mini waffle maker while you mix the ingredients.
- Optionally, in a small bowl, work the orange zest into the sugar with your fingers.
- In the bowl of the stand mixer (or bowl with hand mixer), beat the eggs and sugar together until the mixture is light.
- Add the cold water, cooled butter, and vanilla.
- Whisk together the flour and cocoa powder, making sure there are no lumps (I had limited time and I skipped this step. Don't do what I did. You could see the little lumps in the end product.)
- Add the dry mixture to the wet mixture.
- Mix on low until the batter is smooth and the chocolate color is even throughout.
- Pour 1 tablespoon of the batter for each cookie onto the heated and greased waffle cone maker and close the top.
- Cook according to the manufacturer’s directions, usually 30-60 seconds.
- Gently lift with a fork or silicone spatula and transfer to a wire rack.
- Store in a tin, not airtight, away from other cookies. They need some exposure to air to stay crispy.
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