How do I ensure the wafers are crisp?

Bake the small dough mounds until edges turn lightly golden and allow them to cool completely on a wire rack to retain crispness.

Can I substitute the semi-sweet chocolate?

Yes, you can use dark or white chocolate depending on your taste preferences and desired sweetness.

Adding coconut oil or vegetable shortening helps smoothen the melted chocolate, yielding a glossy finish and easier dipping.

Store them in an airtight container at room temperature or refrigerated to keep the chocolate firm and the wafers crisp.

Yes, using a gluten-free all-purpose flour blend can make these treats suitable for gluten-sensitive diets.

Light crisp vanilla wafers dipped in rich chocolate&mdashan easy delightful treat perfect for any occasion.

This recipe has been a favorite at family gatherings and never fails to impress with its simple yet delightful flavor.

Vanilla Wafers: 1 cup (125 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter softened, 1/2 cup (100 g) granulated sugar, 1 large egg, 1 tablespoon milk, 1 tablespoon pure vanilla extract
Dipping Chocolate: 6 oz (170 g) semi-sweet chocolate chopped (or chocolate chips), 1 teaspoon coconut oil or vegetable shortening (optional for smoother chocolate)

Step 1:: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2:: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3:: In a larger bowl, cream the softened butter and sugar together until light and fluffy.
Step 4:: Beat in the egg, milk, and vanilla extract until well combined.
Step 5:: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6:: Using a teaspoon or small cookie scoop, drop small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7:: Bake for 12 to 15 minutes or until the edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8:: For the dipping chocolate In a microwave-safe bowl, combine the chopped chocolate and coconut oil (if using). Microwave in 20-second intervals, stirring after each, until melted and smooth.
Step 9:: Dip half of each cooled vanilla wafer into the melted chocolate. Let excess drip off, then place on parchment paper to set. Refrigerate for 10 minutes to harden the chocolate if desired.

This recipe always brings the family together especially when everyone gets to dip their own cookies.

Mixing bowls, electric mixer or whisk, baking sheet, parchment paper, wire rack, microwave-safe bowl, spoon or cookie scoop

Contains wheat (gluten), eggs, dairy, and may contain soy (if using certain chocolates). Always read ingredient labels to confirm allergen status.

Calories: 110 Total Fat: 6 g Carbohydrates: 13 g Protein: 1 g per serving

These simple cookies provide a perfect balance of crispness and sweetness that will satisfy any sweet tooth.

→ How do I ensure the wafers are crisp?: Bake the small dough mounds until edges turn lightly golden and allow them to cool completely on a wire rack to retain crispness.
→ Can I substitute the semi-sweet chocolate?: Yes, you can use dark or white chocolate depending on your taste preferences and desired sweetness.
→ What is the role of coconut oil in the chocolate dip?: Adding coconut oil or vegetable shortening helps smoothen the melted chocolate, yielding a glossy finish and easier dipping.
→ How should I store the finished wafers?: Store them in an airtight container at room temperature or refrigerated to keep the chocolate firm and the wafers crisp.
→ Are there gluten-free options for these wafers?: Yes, using a gluten-free all-purpose flour blend can make these treats suitable for gluten-sensitive diets.