Chocolate Wafer Cookies
Published Aug. 9, 2024
- Total Time
- 25 minutes, plus 1 hours’ chilling
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes, plus 1 hours’ chilling
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 dozen cookies
- 1½sticks/170 grams unsalted butter, softened
- 1cup, plus 2 tablespoons/230 grams sugar
- 1egg yolk
- 2tablespoons/30 milliliters milk
- 1teaspoon/5 milliliters vanilla extract
- ¾teaspoon/3 grams baking powder
- ¾teaspoon/5 grams kosher salt
- 1½cups/190 grams all-purpose flour
- ¾cup/88 grams unsweetened cocoa, preferably Dutch-process
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
64 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In the bowl of an electric mixer, cream butter and sugar together until fluffy. Add yolk, milk and vanilla; mix until smooth. Whisk together baking powder, salt, flour and cocoa, then add to mixer bowl and mix until combined. Roll into a 10-inch-long log, wrap in plastic wrap or parchment paper and chill for at least 1 hour and up to 3 days.
- Step 2
Heat oven to 350 degrees. Slice dough into ⅛-inch rounds and place on parchment-lined baking sheets. You should have about 48 cookies. Bake for about 12 minutes, rotating the sheets halfway through. Remove from oven and let cool.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Wayne
Seems that the slices must be thicker than 1/8” if a 10” log equals 48 cookies.
Private notes are only visible to you.
Advertisement
