I 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…
The 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.
- 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