Easy Chocolate Wafer Recipe
This chocolate wafer recipe yields perfectly crisp, rich chocolate cookies with a delicate crunch, ideal for snacking or using in layered desserts like icebox cakes. Made with cocoa powder and a touch of vanilla, these wafers have a deep chocolate flavor balanced by just the right amount of sweetness.
Servings 24 wafers
Calories 80kcal
Cost $5-$7
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Baking sheet
- Parchment Paper
- Rolling Pin
- Cookie cutter (optional)
Ingredients
- 1 cup All-Purpose Flour Sifted for best texture
- ½ cup Unsweetened Cocoa Powder Dutch-processed preferred
- ¾ cup Granulated Sugar Adds sweetness and crunch
- ¼ tsp Salt Balances the sweetness
- ½ tsp Baking Powder Helps with slight rise
- 1 tsp Vanilla Extract Pure for best flavor
- ½ cup Unsalted Butter Softened to room temp
- 2 tbsp Milk Whole or plant-based for binding
Instructions
1. Prepare the Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, sugar, salt, and baking powder.
- Sifting prevents clumps and ensures even mixing.
2. Cream the Butter:
- In a separate bowl, cream the softened butter using an electric mixer until smooth and fluffy.
- Add the vanilla extract and blend well.
3. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing on low speed.
- Add milk, 1 tablespoon at a time, until the dough holds together. It should be firm but pliable.
4. Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Chilling solidifies the butter and makes rolling easier.
5. Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
6. Roll and Cut:
- Roll the chilled dough on a lightly floured surface to about ⅛ inch thickness.
- Use a round cookie cutter or cut squares for a classic wafer shape.
7. Bake the Wafers:
- Arrange the cut wafers on the prepared baking sheet, leaving a small gap between each.
- Bake for 10-12 minutes or until the edges look set but not burnt.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Substitutions: Use coconut oil for a vegan option, but chill the dough slightly longer as coconut oil melts faster.
- Storage: Store in an airtight container for up to a week at room temperature or freeze for up to 3 months.
- Serving Ideas: Great for layered icebox cakes, as a cheesecake base, or crumbled over ice cream.
- Enhancements: Add a pinch of espresso powder for a deeper chocolate flavor.