These homemade chocolate wafer cookies are easy to make and so much more flavorful than the packaged variety! They're crispy with just a bit of chew, full of cocoa flavor and have just enough sugar - not too sweet. It can be hard to source storebought chocolate wafers. These are great to eat on their own, and are versatile enough to use in any baking project.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Chill time (before baking) 30 minutesminutes
Total Time 57 minutesminutes
Servings 28cookies (2.5 inch / 6.3 cm square) - yields 420 grams / 14.8 ounces per batch
Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
180 grams (1½ cups) all purpose flour, 40 grams (½ cup) Dutch process cocoa powder, sifted, ½ teaspoon baking soda, ¼ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Scrape down the sides of the bowl. Add egg yolk and vanilla and mix until well combined. Scrape down sides of bowl again.
Add dry ingredients to bowl. Mix on low speed to incorporate. Scrape paddle attachment and sides of bowl. Turn speed to medium and mix just until dough pulls together into a ball.
Turn dough out onto a large rectangular piece of parchment paper. Flatten dough into a rough rectangle. Using a rolling pin, roll dough between parchment layers until ⅛" thick (3.18mm). Slide parchment covered dough onto an upside down baking sheet and chill in the fridge for 30 minutes.
Remove dough from fridge and place on a flat work surface. Peel the top layer of parchment off the dough. Replace the parchment, flip the dough over, and peel the second layer off. Discard it. Use a cookie cutter to cut the dough into desired shapes (I used a 2½ inch - 6.3cm - square cookie cutter). Place the cookies 1 inch apart on a parchment lined baking sheet.
Bake each sheet of cookies on center rack of oven for 10 minutes (for chewier cookies) or 12 minutes (for crispier cookies). Cool on sheet for 10 minutes before transferring to a cooling rack.