How To make Slice& Bake Chocolate Wafer Cookies
2 cups butter or margarine
2 1/2 cups sugar
3 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon baking soda
1 1/4 cups unsweetened cocoa powder
Cut four 14"x12" pieces of waxed paper or plastic wrap; set aside. In a bowl, cream butter or margarine, sugar, eggs, and vanilla until light and fluffy. In a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 pieces. Shape each piece into and 8 to 10 inch roll. Wrap each roll in waxed paper or plastic wrap. Place in freezer container with a tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Lightly grease baking sheets. Slice dough into slices or chunks. Arrange slices on prepared baking sheets about 1/2 inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Remove cookies and cool on wire racks.
How To make Slice& Bake Chocolate Wafer Cookies's Videos
Zebra icebox cake — homemade chocolate cookies in malted milk cream
Thanks Allform for sponsoring this video! Click for 20% off the sofa of your choice! We chose a whiskey leather 3-seater with a chaise. #Allform
***RECIPE, FEEDS 8***
For the cookies
1 stick (113g) butter
1 1/4 (250g) cup brown sugar (or white sugar + a glug of molasses)
3/4 cup (75g) dutch cocoa powder
1 egg
1 cup (120g) flour
1 cup (175g) mini chocolate chips
baking powder
vanilla
milk
salt
For the whipped cream
3 pints (1.5 liters) cream
1/2 cup (80g) malted milk powder (or even more if you like the taste)
1/2 cup (100g) sugar
vanilla
Melt the butter. Stir in the sugar, a little glug of vanilla, a big glug of milk, a dash of baking powder, a small pinch of salt (or a big pinch if you're using unsalted butter), cocoa powder, egg, flour and chocolate chips.
Dump the dough onto a piece of parchment or plastic wrap and shape it into a rough log. Chill until solid enough to roll into a more uniform log. Chill again until firm enough to cut into uniform thick coins of dough. Place the coins onto baking sheets and bake at 350ºF/180ºC until they look done – 10-12 minutes. Let cool completely before assembling the cakes.
Combine the cream, milk powder, sugar and a big glug of vanilla. Whip until you have whipped cream. You'll have an easier time assembling the cakes if you chill this a bit first.
Assemble the cakes by alternating cookies with heavy layers of whipped cream. Watch the video for ideas about how to shape them, but you could also just do this lasagna-style in a cake pan. Maybe bash a couple of your cookies into a powder to sprinkle over top.
Let the cakes chill in the fridge for at least a day — the cookies and cream need time to kinda melt together.
Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
Learn to make the perfect cookie for every occasion. Next from Martha Bakes, four fantastic cookies: fruit-and-nut filled giant kitchen sink cookies, vanilla sugar cookie sorbet sandwiches, and maple-pecan shortbread squares all so good you'll never buy store-bought again. Plus, the most decadent double-chocolate sandwich cookies. Can we ever have enough cookies?
#Cookies #Homemade #Baking #Recipes
0:00 Introduction
0:04 Giant Kitchen Sink Cookies
6:00 Sugar Cookie Sandwiches
11:02 Maple-Pecan Shortbread Squares
15:13 Double-Chocolate Sandwich Cookies
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 6 Episode 7.
Full Recipes:
Giant Kitchen Sink Cookies -
Maple Pecan Shortbread Squares -
Double Chocolate Sandwich Cookies -
Chocolate Filling Sandwich Cookies -
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Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
Black cocoa cookies recipe | How to make chocolate wafer biscuits | Oreo cookie inspired biscuits
Make this valentine's day special with this easy and very dark chocolate sandwich cookies. Pretty simple to make with very few ingredients. Adding black cocoa brings out the rich, dark and chocolatey flavor similar to famous Oreo sandwich cookies. The only difference between Oreo cookies and these one's is of the shape. Yes, they are only heart shaped because I am posting the recipe on YouTube on Valentine's day. But you can really use any shaped cookie cutter or just cut them into squares or make a log and slice then into discs. But do make them, you will not regret. Go grab following ingredients from your kitchen:
For cookie:
1 cup all purpose flour
1/2 cup (8 tbsp) cold salted butter
4 tbsp black cocoa powder
2 tbsp unsweetened cocoa powder
1/2 cup sugar
2 pinch of baking soda
splash of vanilla extract
2 tbsp cold milk
For filling:
1/2 cup heavy whipping cream
1/2 cup dark chocolate
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Happy Baking and happy Valentine's!!
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Intensely Chocolaty CHOCOLATE WAFER COOKIE Recipe from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make an Intensely Chocolaty CHOCOLATE WAFER COOKIE that is insanely delicious on its own or sanwiched with ice cream.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Chocolaty Chocolate Wafer Cookies
1 ½ cups All-Purpose Flour
¾ cup Special Dark Cocoa Powder (2.5 oz)
1 Cup Sugar
¼ teaspoon Salt
¼ teaspoon Baking Powder
¾ Cup Unsalted Butter, cold cubed
¼ Cup Whole Milk
1 teaspoon Vanilla Extract
1.In the bowl of a food processor fitted with the metal blade, add the flour, cocoa powder, sugar, salt, and baking powder. Pulse the ingredients a few times to combine thoroughly.
2. Add the cold cubed butter and pulse until the dough begins to form, mix the milk and vanilla together in a small bowl. With the mixer running, pour the milk mixture into the feeding tube in a slow and even stream until the cookie crumb mixture starts to form together and ball up on the sides of the bowl.
3. Transfer the cookie dough to a work surface and knead it a couple of times to fully incorporate all of the ingredients. Divide the dough in half and shape each half into a long and narrow log, about 1 ¼ inches to 1 ¾ inches in diameter.
4. Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to a week. Line baking sheets with parchment paper.
Slice the dough logs into approximately ⅛-inch thick slices and lay the dough rounds on the baking sheets about 1 inch apart.
5. Bake for 10-12 minutes at 325 degrees, rotating pans from back to front.The cookies will be finished baking about 1 ½ minutes after the puffed-up dough deflates so try to keep an eye on them.
#chefvictorialove
Classic Serbian Chocolate Wafer Cakes // Oblande sa orasima
My mother's oblande recipe using condensed milk and ground walnuts. Feel free to ask any questions in the comments :)
Will be launching website for written detailed recipes soon!
Soft Wafers || Chocolate Wafers || Biscuits Wafers || Silence Recipe..
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