Chocolate wafers are the Pringles 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).
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.
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 am reprinting the recipe below with my notes:
- 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
- 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.