Description
These homemade chocolate wafer cookies deliver deep cocoa flavor with a delicate crisp texture. Ideal for layering in desserts or enjoying on their own, they’re easy to customize and made with pantry-friendly ingredients.
Ingredients
1½ cups all-purpose flour
½ cup dark unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
3. Add the egg and vanilla extract. Beat until fully combined and smooth.
4. Gradually mix in the dry ingredients on low speed in three batches. Mix just until incorporated.
5. Use a spatula to finish mixing. Dough should be soft and workable but not sticky.
6. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
7. Roll out dough to ⅛ inch thick on a floured surface. Cut out 2-inch circles with a cookie cutter.
8. Place cookies on parchment-lined baking sheets, spaced 1 inch apart.
9. Re-roll scraps and continue cutting until all dough is used.
10. Preheat oven to 350°F (175°C). Bake for 10–12 minutes, rotating halfway through.
11. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Use Dutch-processed cocoa for richer color and deeper chocolate flavor.
Chill the dough to make rolling and cutting easier and reduce spread.
Slightly overbake for an extra crisp texture, but watch closely to avoid burning.
Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 110
- Sugar: 8
- Sodium: 70
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 1.5
- Cholesterol: 18