Homemade Chocolate Wafer Cookies

Homemade Chocolate Wafer Cookies

June 28, 2017

Homemade Chocolate Wafer Cookies, this humble and unlovable cookie, is one with character and history. This nearly black and bittersweet wafer hales from the Wafer family with siblings Ginger and Vanilla. Their parents keep them off your grocery shelves and out of the spotlight. Why? The Wafer sisters were once very fashionable cookies, enjoyed on their own for their simple, yet tasty texture. Wafer cookies were amongst the first commercial cookies produced, and showed up in several varieties in the first edition of the Fanny Farmer Cookbook. Today however, the hunt for the Ginger, Vanilla and Chocolate wafers can be exhausting. The reason for their disappearance is curious because we demand? them for ice cream sandwiches, cookie crusts and ice box cake. ? Hunt no more because this recipe for Homemade Chocolate Wafer Cookies is quick. They bake into a thin, crisp, chocolatey treat that continues to taste wonderful in every application. This recipe is used for the chocolate cookie crust in the Salted Caramel Chocolate Chip Cheesecakes. Bake them up today and let me know your thoughts below.

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Makes (26) 2" cookies
  • 2/3 cup + 1/2 tablespoon 86 grams 3 ounces bleached all purpose flour
  • 1/2 cup + 1 tablespoon 42 grams 1.5 ounces  highest quality unsweetened dark cocoa
  • 1/8 teaspoon 1/8 teaspoon 1/8 teaspoon fine salt
  • 1/4 cup + 2 tablespoons 81 grams 2.9 ounces dark-brown sugar


Mise en Place the Chocolate Wafer Cookie Dough

  • What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.
  • Bring the butter to room temperature. This means (60F – 65F). For more information on the best practices for handling butter, see How to Cream Butter and Sugar.
  • Whisk together flour, cocoa powder, and salt in a small bowl. Set aside.
Mix the dry ingredients.
  • To the bowl of a stand mixer or a hand mixer, add the butter and sugars and set aside.
  • Separate 1-2 eggs and reserve the egg yolks for another time. See this post for a complete complete discussion on separating eggs.
  • Measure 3 tablespoons of egg whites. It’s much easier to weigh them if you have a scale. If not, the egg white of each large egg measures approximately 2 tablespoons.
  • Add the vanilla to the egg whites and set aside.

Mix the Chocolate Wafer Cookie Dough

  • Cream the sugars and butter on medium speed until creamy and light in color. Scrape the sides of the bowl occasionally. To see an example of what “light and creamy” looks like, see How to Cream Butter and Sugar.
  • Add the egg whites and vanilla and beat until smooth. Scrape down the sides of the bowl before the next step.
  • Add the flour mixture and beat just until incorporated. The dough will be soft and pliable.
  • Divide the dough in half and wrap each half in plastic wrap. With the palm of your hand, spread the dough (while it’s inside the plastic) into a flat disc. Refrigerate for 4 hours or overnight.

Mise en Place the Roll and Bake

  • Preheat your oven to 350F.
  • Prepare 2 cookie trays with parchment, or a baking liner.
  • Prepare another tray that you can place in the freezer. The cookie dough will require 5 minutes in the freezer if it becomes too soft.
  • Set your rolling pin, chef’s knife and a fork on your work surface.

Roll and Bake Homemade Chocolate Wafer Cookies

  • Unwrap one piece of cookie dough and set it on the piece of plastic wrap you used to chill the dough. Cover it with a clean piece of plastic and roll to about 1/4 inch thick.
Roll the dough between two sheets if plastic.
Roll the dough between two sheets if plastic.
  • If the wafer dough is too soft to cut clean lines, lift up the cookie dough by the plastic wrap and transfer it to a freezer proof tray. Set in the freezer for 5 minutes until the dough is firm.
Cut the dough in strips.
Cut the dough in strips.
  • With your chef’s knife or a pizza cutter, cut freeform squares about 2 inches. Leave the rough edges, or re-roll them for a batch of uniform chocolate wafers.



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