Chocolate Wafer Cookies
Thin, crisp chocolate cookies that snap cleanly, perfect for dunking in milk or coffee.
Ingredients
Cookies Base
- 1 cup unsalted butter, softened Use room temperature for best results.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder Use a good-quality cocoa.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together with a mixer on medium speed until pale and slightly fluffy, about 2–3 minutes.
- Beat in the egg and vanilla until smooth and glossy, about 30 seconds.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- Add the dry ingredients to the butter mixture and stir on low speed until just combined.
- Scoop teaspoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Flatten each mound until it's very thin (about 1/8 inch thick).
Baking
- Bake one sheet at a time for 8–10 minutes, rotating halfway through.
- Cookies are done when surfaces look set with cracks and edges feel firm; the centers should still be slightly soft.
- Let cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack.
Notes
Store cooled cookies in an airtight container for up to 5 days. Freeze for longer storage up to 2 months.