Crispy & Thin Chocolate Wafer Cookies – Better Than Store-Bought!
These homemade chocolate wafer cookies are ultra-thin, crispy, and deeply chocolatey! Perfect for icebox cakes, pie crusts, and no-bake desserts.
Equipment
- Rolling Pin
- Baking Sheet
- Parchment paper
- Wire Rack
- Round Cookie Cutter
Ingredients
- 1 cup All-Purpose Flour Can substitute with gluten-free flour
- ½ cup Cocoa Powder Dutch-processed for deeper flavor
- ½ tsp Baking Powder Helps with slight rise
- ¼ tsp Salt Enhances the chocolate taste
- ½ cup Unsalted Butter Softened
- ¾ cup Granulated Sugar Adds sweetness & crispness
- 1 tsp Vanilla Extract Enhances flavor
- 2 tbsp Milk Adjust if dough is too dry
Instructions
- 1️⃣ Prepare Ingredients: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2️⃣ Mix Dry Ingredients: In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- 3️⃣ Cream Butter & Sugar: In another bowl, beat butter and sugar until light & fluffy. Add vanilla extract.
- 4️⃣ Combine Wet & Dry: Slowly mix the dry ingredients into the butter mixture. Add milk if needed.
- 5️⃣ Roll & Cut: Roll the dough between two parchment sheets to ⅛ inch thick. Cut into round wafers.
- 6️⃣ Chill the Dough: Refrigerate cut-out cookies for 30 minutes before baking.
- 7️⃣ Bake: Bake for 10-12 minutes at 350°F (175°C).
- 8️⃣ Cool & Store: Let cool on wire rack for ultimate crispiness.
Notes
💡 Pro Tips:
✔ Roll the dough super thin for extra crispness.
✔ Chilling the dough prevents spreading.
✔ Store in an airtight container for up to a week.
✔ Roll the dough super thin for extra crispness.
✔ Chilling the dough prevents spreading.
✔ Store in an airtight container for up to a week.