|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 17g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love those classic chocolate wafer cookies from the grocery store, the homemade version of these thin and crispy treats will knock your socks off.
When you taste these chocolate wafer cookies, the flavor will likely be familiar. That's because chocolate wafer cookies taste very similar to the cookies used in Oreos. The ingredient that gives chocolate wafer cookies their distinctive taste and dark hue is black cocoa powder. This is a very dark version of Dutch-process cocoa that has been processed with an alkaline solution to neutralize its natural acidity. This not only results in a darker color but an intense chocolate flavor.
Since the flavor is so intense, it is not recommended to use only black cocoa powder exclusively in a recipe. It is often used in smaller quantities alongside Dutch-process cocoa powder because of its intensity. This works well to achieve the perfect balance of dark color, rich flavor, and delightful texture in baked goods. Black cocoa powder is readily available and can be purchased in specialty baking stores or online. Try swapping out a little bit of cocoa powder for it the next time you make brownies.
Chocolate wafer cookies are wonderful on their own, but they are also often used as an ingredient in other recipes. They are frequently layered with whipped cream in an icebox cake, or crushed and used to make a pie crust.
1 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup black cocoa powder
1/4 cup Dutch-process cocoa powder, plus more for dusting
Gather the ingredients. Line baking sheets with parchment paper and set aside.
In a large bowl, cream the sugar and butter until light and fluffy.
Mix in the salt and baking powder.
Mix in the egg and vanilla extract.
Mix in the flour, black cocoa powder, and Dutch-process cocoa powder.
Cover the dough and chill for at least 30 minutes. While the dough is chilling, preheat the oven to 350 F.
Lightly dust your work surface with additional Dutch-process cocoa powder and roll out the dough to about 1/8-inch thickness.
Cut into round cookies, about 2 inches in diameter.
Place the cookies on the prepared baking sheets. Bake for 10 to 12 minutes, or until set and you can smell chocolate.
Transfer to wire racks and cool completely. The cookies will crisp as they cool.
Store-bought or homemade chocolate wafer cookies can be used interchangeably in recipes. Other thin and crisp cookies such as ginger this, or graham crackers are good substitutes for recipes that call for chocolate wafer cookies.
How to Store Chocolate Wafers
Chocolate wafer cookies can be stored in an airtight container for up to one week, and they also freeze well if you want to bake a batch and save them for use in a recipe later.