Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chocolate Wafers

 
One serving costs about $0.05

$0.05 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

40 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:3%

Spoonacular Score: 3%

 

Chocolate Wafers might be just the dessert you are searching for. This recipe makes 40 servings with 30 calories, 1g of protein, and 1g of fat each. For 5 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A few people made this recipe, and 10 would say it hit the spot. A mixture of ap flour, margarine, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). Try Vanilla Chocolate Wafers, Chocolate Mint Wafers, and Chocolate- Mint Wafers for similar recipes.

Ingredients

Servings:
1 cup
1 cup AP flour
AP flour
0.25 tsps
0.25 tsps baking soda
baking soda
0.5 cups
0.5 cups brown sugar
brown sugar
1 large
1 large egg white
egg white
3 tsps
3 tsps margarine
margarine
0.25 tsps
0.25 tsps salt
salt
3 tsps
3 tsps unsalted butter
unsalted butter
0.5 cups
0.5 cups unsweetened cocoa powder
unsweetened cocoa powder
1 tsp
1 tsp vanilla extract
vanilla extract
1 cup AP flour
1 cup
AP flour
0.25 tsps baking soda
0.25 tsps
baking soda
0.5 cups brown sugar
0.5 cups
brown sugar
1 large egg white
1 large
egg white
3 tsps margarine
3 tsps
margarine
0.25 tsps salt
0.25 tsps
salt
3 tsps unsalted butter
3 tsps
unsalted butter
0.5 cups unsweetened cocoa powder
0.5 cups
unsweetened cocoa powder
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

hand mixer
hand mixer
baking sheet
baking sheet
wax paper
wax paper
knife
knife
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
hand mixer
hand mixer
baking sheet
baking sheet
wax paper
wax paper
knife
knife
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Combine the flour, cocoa, baking soda, and salt in a small bowl and mix together thoroughly with a whisk or fork. Set aside.
  2. Beat the butter and margarine with an electric mixer for a few seconds just until blended.
  3. Add the granulated sugar, brown sugar, and vanilla and beat at high speed for about 1 minute.
  4. Beat in the egg white.
  5. Add the flour mixture and mix on low speed, just until incorporated.
  6. Gather the dough together with your hands and form it into a 9- to 10-inch log.
  7. Wrap the log in wax paper or foil. Fold or twist the ends of the paper without pinching or flattening the log
  8. Refrigerate for at least 45 minutes, or until needed.
  9. Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.
  10. Use a sharp knife to cut the dough log into slices a scant 1/4" thick.
  11. Place 1 inch apart on cookie sheets and bake for 12 - 14 minutes, or until the cookies puff and crackle on top, then begin to settle down slightly.
  12. Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
  13. Slide the parchment or foil onto cooling racks and cool the cookies completely before storing or stacking.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.05
Ingredient
1 cup AP flour
½ cups brown sugar
1 large egg white
3 teaspoons margarine
3 teaspoons unsalted butter
½ cups unsweetened cocoa powder
1 teaspoon vanilla extract
Price
$0.17
$0.35
$0.20
$0.09
$0.13
$0.69
$0.30
$1.92

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
30 Calories
0.63g Protein
0.79g Total Fat
5g Carbs
0% Health Score
Limit These
Calories
30
2%

Fat
0.79g
1%

  Saturated Fat
0.35g
2%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
0.81mg
0%

Sodium
27mg
1%

Get Enough Of These
Protein
0.63g
1%

Manganese
0.06mg
3%

Copper
0.05mg
2%

Selenium
1µg
2%

Fiber
0.44g
2%

Iron
0.31mg
2%

Vitamin B1
0.03mg
2%

Magnesium
6mg
2%

Folate
6µg
2%

Vitamin B2
0.02mg
1%

Phosphorus
11mg
1%

Vitamin B3
0.21mg
1%

covered percent of daily need

Related Recipes