chocolate wafer cookies

June 17, 2011

I’m pretty sure that everyone needs a basic chocolate wafer cookie recipe. They are vehicles for many things, including but not limited too:

1. Ice cream sandwiches

2. Bourbon Creams

3. Nutella

4. Ice box cupcakes

They’re not too sweet, these wafers, since they are generally intended to be eaten with all sorts of extra-sweet fillings. I like them that way. They’re crunchy, thin, chocolatey morsels of love.

You need this recipe on hand at all times, okay? Because, seriously who knows when ice cream sandwiches might be necessary in a life or death kind of way? That’s right, no one. No one knows that, so be prepared.

Chocolate Wafer Cookies


  • 1 1/4 cup plus 2 tbsp all-purpose flour
  • 1/4 cup cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 large eggs
  • 1/2 tablespoon milk


  1. In a medium sized bowl, sift together your flour, cocoa powder, baking powder, and salt, then set aside. Cream the butter, vanilla, and sugar. Add the eggs and milk, and mix until combined.
  2. Sift in your flour mixture, and mix it slowly until it’s incorporated, scraping the sides of the bowl down when necessary. Divide the dough in half and shape each half into a flat disk. Wrap each disk in cling film (plastic wrap), and chill until it’s firm, about 1 hour.
  3. Preheat the oven to 350F. Roll your dough out on a floured surface. Roll dough to 1/8 inch thick. Cut it into whatever shapes you like. I used mini glass jars, similar to small mason jars. If you’re making sandwiches then make sure each cookie has a match.
  4. Place shapes on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from the refrigerator. Whack them in the oven and bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
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