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DIY Homemade Chocolate Wafers

Homemade Chocolate Wafers 5I have big plans for these cookies.  Not only are chocolate wafers amazing as is, they can be used in many variations.  My first batch of these were kept in the freezer, waiting for me to munch on them…pretty much daily…until they were gone.  Then, I went crazy and made these…

Chocolate Wafer Ice Cream SandwichesThe hubs gets excited when he comes home from work and finds something like this in the freezer.  Homemade vanilla ice cream sandwiched in between chocolate wafers?  I won his heart all over again.  He ate all three of them, leaving me not even a crumb, but then told me they were goo-ood.

The store-bought chocolate wafers can be pretty pricey, so I’m ecstatic to have a homemade recipe.  Next week I’ll share another way I put these cookies to use.  But, until then, consider making these soon and mashing them up into your ice cream, dunking them in some coffee or milk, or go the extra step and make an icebox cake!  Then, again, you can just do what I did and savor them slowly one by one.

Homemade Chocolate Wafers 2

Homemade Chocolate Wafers

Prep Time: 1 hour, 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Yield: 4+ dozen cookies

  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup Dutch processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk

In a large mixing bowl, cream together the butter, sugars and vanilla until light and fluffy, about 2 minutes. Meanwhile, in a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

Combine the dry ingredients to the butter mixture and stir until incorporated. Pour in the milk and mix until just combined.

Transfer the dough to a clean workspace and form into two 1+1/2-inch logs. Wrap tightly with plastic wrap and refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mat. Use a serrated knife to slice the cookie dough into 1/8-inch discs, working with one log at a time and keeping the other in the fridge until ready to slice and bake. Place the discs on the prepared baking sheets.

Bake for 8 minutes, rotating the pans halfway through. Allow the cookies to cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Recipe Note: These cookies can be frozen.

Source: Adapted from Zoe Bakes

http://www.seededatthetable.com/2012/05/11/diy-homemade-chocolate-wafers/

 

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Comments

  1. Oh my! These sound awesome!

  2. What a great recipe to have on file!

    Love this!

  3. I LOVE using these in recipes but they are very hard to find around here. Thrilled to have the recipe now!!

  4. Valerie Wilson says:

    Are they crunchy or soft??

  5. These look unbelievable. Mmmm. I’m imagining these with some buttercream. And now I’m drooling. Adding these to the bucket list!

  6. this is so awesome! i may or may not be making this this weekend ;)

  7. Georgia says:

    I am copying this recipe now. I love chocolate wafer cookies just to eat. I read in a blog (don’t remember which one) where they used chocolate animal crackers for their crushed chocolate cookies – instead of these expensive wafers or Oreos. I bought a bag of them at Wal-Mart and they are really good snacking crackers too.

  8. Yum! Found these via Pinterest and they are *just* what I was looking for. Going to dip one side of each cookie in chocolate and serve at a tea party.

  9. Ashley B says:

    Made homemade ice cream cupcakes last month and thought chocolate wafers would be nice to make the “crunches” that’s in Carvel Ice cream cake but couldn’t find the wafers any where…..this recipe will def get some use

  10. Perfect. Just perfect. Definitely making these wafers.
    I’m bookmarking this because it’s an eggless recipe, just what I wanted!

  11. Thank you so much for providing me with a recipe for the bottom of various cheesecakes…I was so needing this…as in France I have never actually seen the chocolate wafers one can buy in the store..and I imagine these are a million times better…Just mark me “grateful”!! Lovely blog by the way…the yellow cake mix recipe has been bookmarked as well..as the boxed variety is difficult to find and extremely expensive as well..

  12. I served these with lemon mousse (cream, whipped, mixed with lemon curd). Sooooo good! Thanks for a great cookie!

  13. Ainsley says:

    I tried this recipe over the weekend. They are delicious! However, I couldn’t seem to get them crispy enough. They were still a little soft in the middle. If I wanted to eat them alone, they are perfect, but I wanted to use them to replace Nabisco’s famous chocolate wafers. I followed the directions and baked for 8 minutes, then 8 minutes more. They still didn’t crisp up in the center.

    I also had some trouble slicing the dough after refrigerating overnight. It seemed to want to crumble.

  14. could this be done with Soy butter and soy milk?

    • Hi Katie, I’m not experienced with using soy products, so I can’t really give you an educated answer. Sorry!

  15. Hi, I love this recipe…my family absolutely adore cookies with potentials *lol* (yeah they have it more than 3 ways). But I have a question, how do you keep the cookie shape round because mine came out not so round…I’ve tried turning the cookie log every now and then but there gotta be some other way….

    • Hi Lynn,

      If one side ends up a little flatter after refrigerating, I lightly re-roll it to even it out before removing the plastic wrap. Hope this helps!

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