Crisp and light, these Chocolate Wafer Cookies are easy to make for a sweet snack or simple dessert! You'll love the rich chocolatey flavor and the thin, snappy cookies.
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If your sweet tooth is making you crave chocolate, these simple and tasty cookies are the perfect quick recipe! You probably have most of the ingredients in your pantry already.
Why This Recipe Works
Delicious to eat on their own or perfect to pair with a big bowl of ice cream, these chocolate wafer cookies only require a handful of simple ingredients!
You'll love these snappy and light cookies for their distinct chocolatey flavor and light texture. They're so easy to make and melt in your mouth!
And if you can't get enough chocolate, try this Chocolate Zucchini Bread, a Double Chocolate Banana Cake, or these Chocolate Cake Mix Whoopie Pies!
Ingredients Needed
- All Purpose Flour: Simple white flour works fine for these homemade wafer cookies.
- Unsweetened Cocoa Powder: Use a nice high quality cocoa powder (Dutch process is great)
- Baking Powder: Gives the chocolate wafers a nice light texture.
- Salt: Enhances the sweetness of these cookies.
- Butter
- Sugar
- Egg
- Vanilla Extract: Gives the cookies a more complex and decadent flavor.
How to Make Chocolate Wafer Cookies
- Step 1: Combine the dry ingredients in a large mixing bowl.
- Step 2: In a separate mixing bowl, cream together the butter and sugar, then mix in the egg and vanilla.
- Step 3: Carefully add the flour mixture into the wet ingredients, mixing on low speed.
- Step 4: Use a spatula to mix until a dough forms and scrape down the sides of the bowl, then cover with plastic wrap and chill for 20 minutes.
- Step 5: Roll out the dough into a thin and even layer using a rolling pin, then use a round cookie cutter to punch out circle shapes of cookie dough.
- Step 6: Place the cookie dough on a cooking sheet lined with parchment paper and bake for 10 to 12 minutes. Cool on a wire rack before eating.
Recipe Tips
- Once you cut out the first round of cookies, gather up the scraps and roll out the dough again. Repeat this process to get as many cookies as possible.
- To upgrade this dessert, take a little bit of frosting or homemade cream and use two wafer cookies to make homemade Oreos. Another great option is a scoop of ice cream to make cookie ice cream sandwiches!
- You can also use these cookies to make a chocolate cheesecake crust, as a base for icebox cakes, a pie crust, or serve with a cannoli dip or other dessert dip.
- Store your cookies in an airtight container in a cool dry place for up to a week. You can also freeze them for several months.
Recipe FAQ's
These thin and light cookies have a uniquely crispy texture and a light, buttery flavor. These chocolate cookies include cocoa powder to add some rich chocolate goodness.
Yes, I recommend chilling for at least 30 minutes. This allows the dough to settle and will prevent your cookies from being tough. If your dough is too cold to work with, you may need to let it sit at room temperature for a few minutes before rolling it out.
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Chocolate Wafer Cookies
Ingredients
- 1 ½ cups All purpose Flour
- ½ cup dark unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Mix the flour, cocoa powder, baking powder, and salt in a bowl and set aside.
- Beat the softened butter and the sugar together in a bowl with an electric hand mixer until light and fluffy.
- Add the egg and vanilla to the sugar mixture and combine.
- At low speed, slowly add in the flour mixture, mixing until it is just combined.
- Using a spatula, mix the dough together until it is smoother. Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- On a rolling mat/working surface, take half of the dough out and using a rolling pin, flatten the dough into ¼ to ⅛ th of an inch in thickness.
- Cut out the cookies using a 2 inch biscuit cutter, then transfer each cut out (using a metal spatula) to a lined baking sheet.
- Gather the scraps from the first roll out and knead back together to roll out again to cut more cookies. Continue to gather the scraps together and cut more cookies until the dough it used up.
- Bake for 10-12 minutes until set in the center.
- Remove from the oven and cool completely.
Notes
- Use Special Dark unsweetened cocoa for an even richer cookie.
- Store in an airtight container for up to 7 days at room temperature.
- The dough can remain uncooked for up to a week in the refrigerator.
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