Homemade Chocolate Wafer Cookies
Homemade Chocolate Wafer Cookies
- Yield: 4 dozen 1 1/2-inch cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 51
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 27
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 dozen 1 1/2-inch cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 51
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 27
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1/2 cup dark brown sugar, well packed
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup cocoa powder (Dutch processed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
Directions
- Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter.
- Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combine.
- Form the dough into two 1 1/2-inch-thick logs. Wrap well in plastic wrap and refrigerate for at least an hour.
- To bake: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
- Slice the log of cookie dough into 1/8-inch-thick coins.
- Arrange on the baking sheets with about 1 1/2 inches between the cookies. Bake for 8 minutes and then rotate the trays back to front and switch from top and bottom racks. Bake for another 2 minutes or until they are dry looking and firm. Because the cookies are so dark, you can't go by color on these.
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Susan M.
I love these. They taste almost like an Oreo. They are crisp the first day but soften up the second. They are good plain but you could fill them with a frosting. I crumbled them and added chocolate hard shell to make my own crunchier center for an ice cream cake. (I reduced the sugar to 1/2 cup)
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