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.
Homemade Chocolate Wafers
Ingredients
- 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
Instructions
- 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
Oh my! These sound awesome!
What a great recipe to have on file!
Love this!
I LOVE using these in recipes but they are very hard to find around here. Thrilled to have the recipe now!!
Woot! So glad to be of assistance to you, my dear Queen! 😉
Are they crunchy or soft??
Hi Valerie, They are crispy, then become soft when refrigerated. 🙂
Thanks for answering, Nikki. They sure look yummy!
Sounds like they’d make a good replacement for oreos in a crumb base for desserts.
These look unbelievable. Mmmm. I’m imagining these with some buttercream. And now I’m drooling. Adding these to the bucket list!
this is so awesome! i may or may not be making this this weekend 😉
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.
Hi Georgia! I don’t think I’ve ever seen chocolate animal crackers, but they sound delicious! 🙂
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.
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
Perfect. Just perfect. Definitely making these wafers.
I’m bookmarking this because it’s an eggless recipe, just what I wanted!
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..
Thanks, Donna! Very glad you’re here and that I could help! 🙂
I served these with lemon mousse (cream, whipped, mixed with lemon curd). Sooooo good! Thanks for a great cookie!
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.
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!
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!
Came out wonderful! Perfect for the icebox cakeor today’s BBQ. Pinned this recipe, definite go-to chocolate cookie recipe.
So great! Thanks, Mali!
On a whim I decided I wanted to make ice cream sandwich cookies today and came across this recipe. I did have trouble with slicing the logs, they crumbled as I sliced…but I just reformed them into discs and they baked up perfectly. The texture and taste is exactly what I was looking for!
Love love love these cookies!!!!!!! I use them all of the time and everyone is impressed! Being the newlywed I am, I try to find things off the beaten path that are thought to be hard but are really quick and easy. I these are the perfect for ice cream sandwiches!!!! I use these at least once a week! I throw the dough in the fridge, get my ice cream churning pop it in the freezer, slice and bake off cookies, by the time the ice cream sets, the cookies cool. Assemble and serve. I have not found another cookie that works as well! Thank you!
Thanks, Nicole!! So fun to hear how you use them! 🙂
These are the best cookies I have ever tasted!! I have been baking for more than 40 years,I have been looking for a cookie like this for years.Finally came across your blog,I am new to all of this website technology ,but gld I found you here,thanks so much,I think I ate almost all of the cookies by myself,my husband,& granddaughter also,loved them,will be making them again this week,I don’t want to gain too much weight 😉
Thanks again. Will be making ice cream sandwiches too!!!
Thank you, Michele! So glad you liked them and came back to let me know! 🙂
This is exactly what I was looking for. thank you!!!!!!!
Can’t wait to try them out.
Made these and they were so good… Everyone loved them… I have some dough in the freezer ready to cut up and cook when we need some… I did not fill them as we love them plain….
Is the 3/4 cup sugar mentioned white sugar?
Hi Anon, Yes. White granulated sugar.
Is the 1 1/2 inch logs correct? Are these like mini cookies? Do you think they would still crisp up if I made them a bit bigger?
Hi Patti, The recipe is correct as written. You can try making them a little bigger but they also spread a little bigger as they bake. Thanks!
They taste amazing! I’ve used these as a base for cheesecake. I just cant get them to be really crisp. Should I bake for longer?
Hi Marisa,
I’m glad you love the taste of these wafer cookies! You can try baking them a little longer to make them crispier. It is also possible your slices are a little thicker than mine, and baking longer will help. My other recommendation is to bake at a higher temperature…maybe 25 degrees more than the recipe calls for in case your oven temp varies from mine. 🙂