Chocolate Wafer Cookies
Thin, crisp chocolate cookies with a deep cocoa snap and subtly sweet edge.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
These chocolate wafer cookies bake up thin and crisp, with a dark cocoa flavor that leans more bittersweet than sugary. The dough comes together quickly and is rolled thin before baking, making them ideal for icebox cakes, crumb crusts, or simply enjoying alongside coffee.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Method
-
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
-
In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
-
Add the egg and vanilla extract to the butter mixture and beat until smooth and well combined.
-
Add the flour mixture to the butter mixture in two additions, mixing on low speed just until a smooth dough forms.
-
Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate until firm.
-
Preheat the oven to 350°F and line two baking sheets with parchment paper.
-
On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness.
-
Cut the dough into rounds using a 2-inch cookie cutter and transfer to the prepared baking sheets, spacing cookies 1 inch apart.
-
Repeat rolling and cutting with the second dough disk, re-rolling scraps as needed.
-
Bake the cookies until the edges are set and the surface looks dry, 8 to 10 minutes, rotating the pans halfway through.
-
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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Chocolate Wafer Cookies
These chocolate wafer cookies bake up thin and crisp, with a dark cocoa flavor that leans more bittersweet than sugary. The dough comes together quickly and is rolled thin before baking, making them ideal for icebox cakes, crumb crusts, or simply enjoying alongside coffee.
1 hr 35 min 24 cookies 85 cal
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Method
- 1
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- 2
In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
- 3
Add the egg and vanilla extract to the butter mixture and beat until smooth and well combined.
- 4
Add the flour mixture to the butter mixture in two additions, mixing on low speed just until a smooth dough forms.
- 5
Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate until firm.
- 6
Preheat the oven to 350°F and line two baking sheets with parchment paper.
- 7
On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness.
- 8
Cut the dough into rounds using a 2-inch cookie cutter and transfer to the prepared baking sheets, spacing cookies 1 inch apart.
- 9
Repeat rolling and cutting with the second dough disk, re-rolling scraps as needed.
- 10
Bake the cookies until the edges are set and the surface looks dry, 8 to 10 minutes, rotating the pans halfway through.
- 11
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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