Chocolate Wafer Cookies

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

Yield: 8 to 9 dozen cookies

Prep Time: 30 min + chilling time

Cook Time: 18 min

Chocolate Wafer Cookies


1 1/2 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup unsalted butter
1 cup + 2 Tablespoons granulated white sugar
1 large egg
1 Tablespoon water
1 teaspoon vanilla extract


1. 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.

2. 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.

3. Preheat oven to 325°F. Lightly grease (or line with parchment or silpats) two or three baking sheets.

4. On a clean, heavily floured work surface, roll the dough to a 1/8-inch thickness, and use a round cutter to cut it into 2 1/4-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.

5. 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.


*You may use regular cocoa, but Dutch-process will give you a darker, more chocolaty cookie. You can also use 1/2 tsp. 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.

SOURCE: (Adapted slightly from King Arthur Flour: Cookie Companion- a must-have cookbook.)