Chocolate Wafer Cookies
A thin and crispy chocolate cookie. They're fantastic on their own, but can also be used to make cookie crusts, ice cream crunchies, icebox cakes and more.
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Ingredients
- 6 tbsp (85 g) butter, melted
- ½ cup (92 g) sugar
- ⅛ tsp salt
- ⅛ tsp baking soda
- ½ tsp vanilla extract
- ¼ cup (25 g) dutch-process cocoa powder
- ½ cup + 2 tbsp (75 g) flour
Instructions
- Preheat oven to 350℉.
- Add melted butter and sugar to a bowl. Mix until combined.
- Add salt, baking soda, and vanilla. Mix until combined.
- Mix in cocoa powder until combined. Mix in flour until combined.
- Form dough into a log about 5 inches long. Wrap tightly in plastic wrap and refrigerate until firm, about 3 hours.
- Once the dough is chilled, slice the dough into ⅛ inch thick slices.
- Transfer to a parchment-lined cookie sheet and bake for 8-12 minutes, or until cookies appear slightly deflated and the kitchen smells of chocolate*.
- Allow cookies to cool on the cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Notes
Bake Time - Bake time for these cookies will vary depending on how thick you've cut the cookies and your specific oven. Because the cookies are very dark in color, it can be a bit difficult to know when they're done cooking.
About 5 minutes into baking the cookies will puff up ever so slightly. The surface will then begin to bubble as they cook. The bubbles will eventually slow down and the cookie will deflate slightly. This is when you'll notice your kitchen begins to smell of chocolate. At this point, the cookies are ready.