A fun little heart-shaped, crispy cookie:  Chocolate Wafer Cookies

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

Chocolate Wafer Cookies
5 from 1 vote

Chocolate Wafer Cookies

These cookies are perfect to munch on their own or use as an accompaniment for other desserts.
Prep: 30 minutes
Cook: 18 minutes
Chill Time: 3 hours 30 minutes
Total: 4 hours 18 minutes
Servings: 45 servings (2 wafers per serving)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

Instructions 

  • In a medium bowl, whisk together flour, cocoa, salt and baking powder.
  • In a separate, larger bowl, beat the butter until light and fluffy. Add sugar and continue beating until it's well incorporated. Then add egg, water, and vanilla and beat for at least 2 minutes, until the mixture has lightened both in color and texture. Gently mix in the dry ingredients.
  • Using clean hands, shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it's imperative that it's been chilled before you roll it out.
  • Preheat oven to 325°F. Lightly grease (or line with parchment or silpats) two or three baking sheets.
  • On a clean, heavily floured work surface, roll the dough to a ⅛-inch thickness, and use a round cutter to cut it into 2¼ inch circles. Place the cookies on the prepared baking sheets. They won't expand a great deal, so you don't need a lot of space between them.
  • Bake the cookies for 17 to 18 minutes. (Watch carefully; it's difficult to tell when they're done, as they're so dark you can't see if they're brown, but when you start to smell them they're probably done. If you smell even a whiff of burning, remove them from the oven immediately.) Transfer the cookies to a rack and cool them completely.

Notes

  • You may use regular cocoa, but Dutch-process will give you a darker, more chocolaty cookie. You can also use ½ teaspoon of black food coloring to get the desired dark chocolate effect.
  • You can use these cookies to frost, fill or as decorations on a cake. They can also be served as "tea" cookies by themselves.

Nutrition

Serving: 1serving, Calories: 68kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 33mg, Potassium: 29mg, Fiber: 1g, Sugar: 5g, Vitamin A: 105IU, Calcium: 7mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

 

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




3 Comments

  1. Lorrie says:

    Not only am I excited as they are alone, I am more excited to make them for a refrigerator cake with real whipped cream with vanilla like the Nabisco Wafers. Those wafers are so expensive!

  2. Roxanne says:

    If you can get your hands on “black cocoa” or “ultra-dutched” cocoa, you won’t need food coloring to get the super dark look, and they’ll have a deep flavor similar to Oreos. King Arthur has some, and Amazon has a variety or two.

    1. Lori Lange says:

      Yes, the recipe calls for Dutch process cocoa- which will give you that dark look.