For Chocolate Cookie Wafers
1 (18 1/4 ounce) package fudge cake mix
- 3 tablespoons butter or shortening, melted
- 1/2 cup flour, measured then sifted
- 1 egg
- 3 tablespoons water
- nonstick cooking spray
3 (12 ounce) bags semi-sweet chocolate chips
- 3/4 teaspoon peppermint extract
- 6 tablespoons butter or shortening
- Combine chocolate wafer ingredients in a bowl until well mixed. You may need to get your hands in there! On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.
- Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.
- Preheat oven to 375F.
- Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. These cookies are firm and will not spread very much, so you can put them quite close together.
- Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
- Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.
- Use a fork to dip each wafer in the chocolate.
- Tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
- Refrigerate until firm.
These would make a great cookie swap or gift idea! You could line a pretty holiday tin with wax paper and fill them :)