Rating: 2.38 stars
16 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 3
  • 16 Ratings

You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.

Martha Stewart Living, December/January 1998

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Recipe Summary test

Yield:
Makes about 6 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.

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  • Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.

  • Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

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Reviews

16 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 3