Chocolate Wafer Cookies – Homemade simple and delicious, you need this recipe, especially if you make cheesecake! You can also make ice cream sandwiches with these! I’m planning to make some Mint Julep Mini Cheesecakes for the Derby party and of course, it calls for chocolate wafers for the crust.
You know how it is. I went to the grocery and completely forgot the chocolate wafer cookies! Then, I remembered this recipe and in no time at all, we had chocolate wafer cookies that tasted just like Teddy Grahams! The great thing about this recipe is that there is no need to refrigerate the dough, you don’t have to wait to roll out the dough and cut out the cookies! Stir these up, roll them out, cut out the cookies, and bake.
With just seven ingredients you probably have on hand right now, you can make these cookies. The recipe makes 4 dozen 2-1/4″ cookies. If you use a minimal amount of flour on your board and rolling pin, the scraps can be kneaded back together and almost all of the dough can be used. Yes, I am a bit frugal, are you, too?
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Chocolate Wafer Cookies
Ingredients:
- 3/4 cup unsalted butter
- 1-1/4 cups sugar
- 1 egg
- 1-1/2 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
Directions:
Preheat oven to 400°.
Place the butter in a large mixing bowl and mix with an electric mixer until the butter is smooth.
Gradually add the sugar while mixing until completely combined.
Beat the egg lightly in a small bowl and add to the butter and sugar mixture.
Pour the flour, cocoa, baking powder, and salt into a medium-sized bowl and gently combine with a wire whisk.
Add the cocoa-flour mixture to the butter mixture a little at a time. Mix well after each addition. The dough is dense but very pliable. (Since I didn’t want this all over, I used a wooden spoon to incorporate the cocoa-flour mixture into the butter mixture and then used the mixer.)
Roll dough out to 1/8″ thick on a very lightly floured surface. You don’t want too much white flour on the cookie dough. You could use cocoa so that is not a problem. (To make it easy, tape a sheet of freezer paper to the countertop on all four corners. Sprinkle flour on the paper very lightly. I used very little. Use your hand to apply some to the rolling pin.)
Cut the cookies with a 2-1/4″ round cookie cutter. Place the rounds on an ungreased baking sheet. Bake in a preheated 400° oven for about 8 – 10 minutes. Set the timer for 8 minutes and check to see if it’s done.
Then, using a spatula, remove to a rack and allow to cool completely. Store in an airtight container.
So, now I have the chocolate wafer cookies for the mint julep cheesecakes. We have the bourbon and mint, and everything we need for what is surely going to be a stunning mini dessert! I’m excited to make these little mini cheesecakes.
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Chocolate Wafer Cookies
Ingredients
- 3/4 cup unsalted butter
- 1-1/4 cups sugar
- 1 egg
- 1-1/2 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions
Preheat oven to 400°.
Place the butter in a large mixing bowl and mix with an electric mixer until the butter is smooth.
Gradually add the sugar while mixing until completely combined.
Beat the egg lightly in a small bowl and add to the butter and sugar mixture.
Pour the flour, cocoa, baking powder, and salt into a medium-sized bowl and gently combine with a wire whisk.
Add the cocoa-flour mixture to the butter mixture a little at a time. Mix well after each addition. The dough is dense but very pliable. (Since I didn't want this all over, I used a wooden spoon to incorporate the cocoa-flour mixture into the butter mixture and then used the mixer.)
Roll dough out to 1/8" thick on a very lightly floured surface. You don't want too much white flour on the cookie dough. You could use cocoa so that is not a problem. (To make it easy, secure a sheet of freezer paper to the countertop on all four corners with tape. Sprinkle flour on the paper very lightly. I used very little. Use your hand to apply some to the rolling-pin.)
Cut the cookies with a 2-1/4" round cookie cutter. Place the rounds on an ungreased baking sheet. Bake in a preheated 400° oven for about 8 - 10 minutes. Set the timer for 8 minutes and check to see if done.
Then, using a spatula, remove to a rack and allow to cool completely. Store in an airtight container.
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