The baking community is buzzing about the discontinuation of a famous chocolate wafer cookie. The cookie is, in corporate terms, “deleted” and already a petition has been createdrequesting that the decision be reconsidered.
But what if I told you that chocolate chip cookies so desire can be easily done at home? In fact, they are equal better when you make them yourself. The truth will set you free.
Food photography and styling by Liz Neily
Our recipe for Chocolate wafers it delivers lots of chocolate, deeply flavored, colorful cookies and, unlike the store-bought version, contains neither high-fructose corn syrup nor artificial flavors.
But they contain a very special ingredient: black cocoa. Used to give baked goods their deepest, darkest color (more black than brown), black cocoa powder is ultra-dutch processed, meaning it's treated with an alkaline solution to reduce its acidity. This gives it a smooth texture, rich color and sugar-free chocolate accents. ABOUT these cookiesused in combination with ours Double Dark Cocoa for a deep chocolate flavor a punch or two.
And while these fresh cookies are great any time of year, summer is their time to shine. That's because they're a key element in the icebox cake, which is made by layering wafer cookies with whipped cream, then refrigerating them until the cookies soften into a cake-like texture. You can go classic, with this one Chocolate Iced Cakeor try this Iced Coffee Iced Cakewhich, like the wafer cookies themselves, hardens with a shot of espresso powder.
Photography by Danielle Sykes; food styling by Kaitlin Wayne
And while ice cream may be the most popular use for chocolate wafers, they're also the perfect cookie to crumble and use for a pie crust, like in this creamy, fluffy pie crust. No-Bake French Silk Pie. They are a key component of ours Cookies and Cream Cupcakes. (Also use cupcake batter black cocoa.)
Or use them to make a batch of Faux-Reos — although the store-bought equivalent of those sandwich cookies hasn't been discontinued, you never know. And in any case, the homemade version is still better than anything you can buy.
Cover photo and food styling by Liz Neily.
