Chocolate Wafer Sandwich Cookies Recipes

CHOCOLATE WAFER SANDWICH COOKIES

Steps:

• Line two large baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla; beat to combine. With mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed.
• Turn out the dough onto a piece of plastic wrap, and divide in half. With floured hands, shape each piece into a flattened rectangle, wrap with plastic, and refrigerate until firm, about 30 minutes.
• Place one rectangle of dough on a lightly floured work surface. Roll out dough to a scant 1/8-inch thickness, stopping every so often to release the dough by running an offset spatula underneath. You should end up with a rectangle that's about 14 by 11 inches. Transfer dough to a prepared baking sheet, and freeze until very firm, about 30 minutes. Repeat with remaining dough.
• Preheat the oven to 350°F. Place one rectangle of dough on a clean work surface. Working quickly, cut out rounds using a 2-inch cookie cutter. (If the dough begins to soften too much, return to the freezer for a few minutes.) Using a wide metal spatula, transfer rounds to parchment-lined baking sheets, about 1 1/2 inches apart. Gather together remaining scraps, reroll, and cut out more rounds. Freeze until firm, about 15 minutes. Repeat with the remaining rectangle of dough.
• Bake, rotating sheets halfway through, until the centers of the cookies feel firm when lightly pressed, 12 to 14 minutes. Transfer to a wire rack to cool completely.
• Using an offset spatula, spread 1 tablespoon desired filling onto the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down. Unfilled cookies can be kept in an airtight container at room temperature for up to 1 week. Once filled, cookies are best eaten the day they are made, but they can be kept in an airtight container in the refrigerator for up to 3 days.
• In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Beat on medium-high speed until fluffy and light, 3 to 4 minutes. Use immediately or refrigerate in an airtight container for up to 3 days. Let soften at room temperature before using.
• Melt chocolates in a heatproof bowl set over (but not touching) simmering water, stirring occasionally. Add condensed milk, butter, and extract; stir to combine. Continue to stir over simmering water until all ingredients are smooth, 2 minutes. Remove from heat, and set aside to cool slightly.

CRISP CHOCOLATE WAFERS

Steps:

• Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
• While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
• Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
• About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
• Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
• Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
• Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container

CHOCOLATE SANDWICH COOKIES

Steps:

• In the bowl of an electric mixer, beat butter until smooth. Add confectioners' sugar; beat until light and fluffy. Divide mixture among small bowls, using one for each flavor. Stir in desired flavorings to taste, thinning with milk if needed.
• Spread half a box of chocolate wafers with a small amount of filling; top with remaining cookies. Press gently to spread filling to the edges.

FREEZABLE CHOCOLATE SANDWICH COOKIES

Steps:

• Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
• Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
• Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
• Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere.

CREAM WAFERS

Steps:

• In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

CHOCOLATE-CHERRY SANDWICH COOKIES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of each of half of the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm., Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in the refrigerator.

HAZELNUT-CRUSTED CHOCOLATE SANDWICHES

Steps:

• Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
• Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
• Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
• Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)