Chocolate Wafer Cookies

Becky at The Bake Dept
by Becky at The Bake Dept
40-45 cookies
27 min

With the store bought brand having been canceled, no need to panic! Bake your own!

I know this seems silly. You can run right out to the store, pop a coupla’ bucks, run home and you’ve got yourself chocolate wafer cookies. But guess what? They're no longer being made!


What to do?!


Bake your own! It's so easy!

And you have to understand, these cookies are killer. Way better than the store bought version.

Last summer, during some super hot weather, I was exploring no-bake dessert ideas because yeah, it was just much too hot. I am deranged and bake when it’s that hot anyway probably because I’m a perma-cold creature, but the notion of easy summer vibes associated with no-bake was quite alluring.


But the cookies were nowhere to be found!

So I made these and they never made it into a no-bake treat, truth be told, ahem, that’s how yummy they are. 

Their biggest reward is that these chocolate wafers, man, they nail that spot-on balance between sweetness and rich chocolate, crunch and chew. Beware, they’re painfully easy to eat.


Need more cookies? Come by The Bake Dept!

Fabulous, right?!

Totally worth the effort though these are not much effort, they take practically no time at all. Just try these. Trust me.  You’ll be upping the ante on your pies, tarts, and no-bakes now! 

Happy baking! Enjoy!

Chocolate Wafer Cookies
Recipe details
  • 40-45  cookies
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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Ingredients
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup plus 1 tablespoon (47 g) cocoa powder
  • 1/4 teaspoon (1.5 g) baking soda
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 6 tablespoons (85 g) unsalted butter, softened
  • 1/2 cup (107 g) dark brown sugar, packed
  • 1/2 cup (99 g) granulated sugar
  • 1 teaspoon (5 g) vanilla
  • 3 tablespoons (44 ml) milk
Instructions
Combine the flour, cocoa powder, baking soda, and salt in a medium bowl, aerating to mix with a fork.
Add the butter to the bowl of a mixer and beat until fluffy and creamed. Add both sugars and the vanilla to the bowl and cream together on medium-high for about a minute.
Turn the mixer to low and add the milk, stirring until combined nicely.
Gradually add the flour with the mixer continuing on low until just mixed. The cookie dough will be quite stiff.
Empty the dough into a piece of wax paper or plastic wrap and using the paper or wrap, form the dough into a log about 10” long. Avoid overworking the dough; use the paper/plastic to do the work of pulling the dough together and square up the ends. Wrap tightly and refrigerate for 45 minutes up to 3 days.
When ready to bake, preheat the oven to 350° F (176° C) with a rack set in the middle. Grease a cookie sheet lightly, line with parchment paper, or line it with a silicone mat.
Remove the dough from the fridge, unwrap, and with a serrated knife slice the dough into scant 1/4” rounds using a sawing motion to avoid flattening the circles. Place the rounds on the cookie sheet about an inch apart and bake for 10-12 minutes, rotating the cookie sheet halfway through the baking time.
The cookies will puff and crackle a bit, the edges will look mostly set and drier when ready. They'll deflate and level out as they cool.
Let the cookies cool about 2-5 minutes to firm up a bit then remove them to a cooling rack and continue baking.
Tips
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Becky at The Bake Dept
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Comments
  • Sharon Sharon on Jul 31, 2023

    Sounds yummy! Let the cookies cool about 2-5 minutes to firm up a bit then remove them to a cooling rack and continue baking??

    Sharon

    srschroeter@gmail.com
    • Becky at The Bake Dept Becky at The Bake Dept on Jul 31, 2023

      Thank you! I bake cookies with one sheet in the oven at a time so things bake evenly, it's not overcrowded, and air circulates properly. That's where the "continue baking" comes from, as in continue with the remaining cookie batter. Thanks for your question!
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