Crispy Chocolate Wafers (#1059)

Chocolate Cookies Desserts Any American Dessert Snack Dessert Dairy Grains Oils Low Fat Vegetarian Healthy Dairy Eggs Gluten Lactose Intolerant Wheat Bake Not Spicy
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  • 4 Tbsp Unsalted Butter softened, 1/2 stick
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Sugar or sugar replacement
  • 1 tsp Vanilla Extract pure
  • 1 large Egg
  • 3/4 cup Dutch Processed Cocoa
  • 3/4 cup Whole Wheat Pastry Flour
  • 1/4 tsp Salt
  • 1 Powdered Sugar for dusting


  1. Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light; about 5 minutes, scraping bowl and beaters occasionally.
  2. Beat in the egg until smooth.
  3. While above ingredients are mixing; in separate bowl sift cocoa with flour and salt.
  4. Stop mixer, scrape down bowl and beaters.
  5. Add dry ingredients to wet ingredients.
  6. Mix on low speed until incorporated.
  7. Remove dough onto a plastic wrap, making sure dough is completely covered with plastic wrap.
  8. Gently press dough into a rough disk.
  9. Refrigerate dough until it is firm -- several hours or overnight.
  10. Preheat the oven to 350 degrees.
  11. Arrange rack to the middle level of oven.
  12. Coat 2 large baking sheets with cooking spray or parchment paper, set aside.
  13. Divide the dough into 3 parts.
  14. On a lightly floured work surface, roll one at a time into 6-inch squares.
  15. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and set them on the prepared pans.
  16. Continue with the remaining dough.
  17. After rolling all the dough, press the scraps back together and make about 10 more cookies.
  18. Pierce the cookies several times with a fork and sprinkle them lightly with icing sugar.
  19. Bake cookies about 20 minutes, until slightly puffed and firm.
  20. Cool cookies on a wire rack. Makes about 3 dozens cookies.
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