These simple Chocolate Wafer Cookies are great for an array of things, from using them as an alternative for my Chocolate Wafer Cake to topping my Peanut Butter Mousse. They are even great just as a nice crispy biscuit on their own with coffee or tea. However you use them, know they are delicious.
The black cocoa brings a nutty bitterness to the wafers and keeps them true to their prepackaged counterpart. I have a harder and harder time finding Famous Chocolate Wafers in stores, so I have resorted to making these instead of running around looking for them.
Ingredients
The only ingredient that I really have to track down and order online is the black cocoa powder. It is a super-rich, extra-dark cocoa powder. It is a little more bitter than regular cocoa, just like dark chocolate is compared to milk, so I use a mix of cocoas to keep the flavor mild.
But the black cocoa helps to make the wafers a rich black color. But when paired with most sweets they are used with bitterness is welcomed and keep things from being too sweet.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Making these cookies is very simple. Start by creaming together the butter and sugars with the vanilla. Fat carries flavor, so I like to add the vanilla in this first step. Work the dry ingredients into the butter and add the milk, blending just till a rough dough is formed.
Then turn the dough out onto your work surface and work it into a disk. Then roll the dough out between two sheets of parchment paper. This eliminates the need for extra flour that can make the wafers dry, brittle, or tough.
You can then cut the cookies out into any shape you like. I cut hearts when I made them to top my Peanut Butter Mousse for Valentine's Day, but they can be cut into any shape. They do not spread so they are a great cookie for cutouts.
Then bake them till they are crisp on the edge. Because of the color, you won't be able to judge the bake on the color, but when they hold their shape when touched on the edge, they are done. Let them cool on the pan for about 5 minutes, then remove them to a cooling rack.
Notes & Tips
In almost every cookie recipe I make, I like to add the vanilla in the butter stage. Because fat carries flavor it will help to perfume the dough from the start. It is just something I do unconsciously now any time I bake.
If you use this recipe to make my Chocolate Wafer Cake, double this recipe to make enough cookies for it.
Substitutions
You can use light or dark brown sugar for this recipe, either work.
I use a blend of both black and regular cocoa powder for this recipe. You can use all regular dutch cocoa if needed, but not the other way around. If you use all dark the cookies will be too bitter and too dry.
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📖 Recipe
Chocolate Wafer Cookies
These simple Chocolate Wafer Cookies are great for an array of things, from cake to mousse toppings, or even with a cup of coffee.
Ingredients
- 4 tablespoons Unsalted Butter, softened (1 stick)
- ⅓ cup Granulated Sugar
- ¼ cup Brown Sugar, packed
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Kosher Salt, Morton’s
- ½ cup All-Purpose Flour
- 2 tablespoons Black Cocoa Powder
- ¼ cup Dutch Cocoa Powder
- 2 tablespoons Whole Milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar, and vanilla until fluffy, about 2 minutes.
- Add the baking soda and salt to the bowl and beat in for about 30 seconds.
- Place the flour and cocoa powders into the bowl and mix just until a dough begins to form. Turn the mixer on low and drizzle in the milk until fully incorporated.
- Roll the dough out between 2 sheets of parchment or plastic wrap to ⅛ inch thick. Then place the dough on a sheet pan and freeze for 30 minutes.
- When ready to bake, preheat oven to 350°F and line 2 baking sheets with parchment.
- Cut the chilled dough out to any shape you like with cookie or biscuit cutters. The possibilities are endless.
- Place the cut cookies onto the prepared baking sheets at least 2 inches apart and bake in the preheated oven for 10-12 minutes. Cookies should be dry, but firm when finished baking, you can’t go by eye with these because they are so dark, so give one a press, and if they are not too soft around the edges they are done.
- Allow the cookies to cool completely on the pan, on a wire rack.
- Use these cookies to make an icebox cake, or fill with cream and sandwich, or as a garnish on pudding or mousse.
Notes
Notes & Tips
In almost every cookie recipe I make, I like to add the vanilla in the butter stage. Because fat carries flavor it will help to perfume the dough from the start. It is just something I do unconsciously now any time I bake.
If you use this recipe to make my Chocolate Wafer Cake, double this recipe to make enough cookies for it.
Substitutions
You can use light or dark brown sugar for this recipe, either work.
I use a blend of both black and regular cocoa powder for this recipe. You can use all regular dutch cocoa if needed, but not the other way around. If you use all dark the cookies will be too bitter and too dry.
Recommended Products
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SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
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Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2
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Bamber Wood Rolling Pin, 11 Inch by 1-⅕ Inch
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KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 101Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 42mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 1g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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