A fun little heart-shaped, crispy cookie: Chocolate Wafer Cookies
Chocolate Wafer Cookies
These cookies are perfect to munch on their own or use as an accompaniment for other desserts.
Servings: 45 servings (2 wafers per serving)
- 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
- 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.
- 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.
Serving: 1cookie, Calories: 68kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 33mg, Potassium: 29mg, Fiber: 1g, Sugar: 5g, Vitamin A: 105IU, Calcium: 7mg, Iron: 1mg
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.