You should never bake with chocolate you wouldn't eat out-of-hand. "I wouldn't bake with an $11 artisanal bar," says senior associate editor Claire Saffitz. On the other hand, "it should be ...

Baking chocolate bars and wafers What is labeled as “baking chocolate” typically contains more cocoa butter than chocolate chips because the objective is greater meltability. When heated ...

I couldn’t find chocolate wafers, but I did find Oreos. I’ve seen recipes that called for crushed Oreos, but I’ve never used them because I’m confused about whether I should leave in the ...

Crisp chocolate wafers Adjusted for altitudes of 7,000 feet and above. Make in a 15 1/2-by-10 1/2-by-1 inch shiny metal jelly roll pan. 8 tablespoons unsalted butter 1 ounce unsweetened chocolate ...

And take this piece of wisdom with you as you do: chocolate chip cookies deserve wafers or discs, not chips. Nostalgia for chips is high, I get it, I grew up with a freezer full of them nestled in ...

Chocolate is fun to eat but not so fun to clean up. At best, you're left with a decadent treat and a little residue, but at worst, melting chocolate can leave a burnt, gooey mess that doesn't seem ...

Part of what people have always loved about icebox cakes (of whatever type) is not just how delicious they are, but how easy they are to make: combine those bittersweet cookies with sweet cream ...

Allow the wafers to sit at room temperature until the chocolate hardens. If you’re impatient like me, you can pop them in the refrigerator for 20 minutes to speed up the process.

While Nabisco didn't invent the icebox cake, they popularized an iconic version using their chocolate wafers. But the cookie has been discontinued, sending fans looking for substitutes.