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
These cookies are perfect to munch on their own or use as an accompaniment for other desserts.
Ingredients
- 1½ cups all purpose flour
- ¾ cup Dutch process cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup (1½ sticks) unsalted butter
- 1 cup + 2 tablespoons granulated white sugar
- 1 large egg
- 1 tablespoon water
- 1 teaspoon vanilla extract
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.
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!
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.
Yes, the recipe calls for Dutch process cocoa- which will give you that dark look.