Subscribe Now


Chocolate Wafers:

1 cup (130 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) fine kosher salt

6 tablespoons (85 grams) unsalted butter, at room temperature

2/3 cup (140 grams) light brown sugar, firmly packed

1/2 cup (100 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

1 large (30 grams) egg white, at room temperature


Printer Friendly Page



Chocolate Wafers: In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat on medium high speed until light and fluffy (about one minute). Scrape down the sides and bottom of the bowl as needed. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the batter on your counter and, using your hands, evenly form the dough into a log shape that is about 8 inches (20 cm) long. Carefully wrap the dough in parchment paper, wax paper, plastic wrap, or foil, and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight. You can also freeze the log for about one month. Defrost in the refrigerator overnight.

Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Place the cookie log on a cutting board and, using a sharp knife, slice the log into about 1/4 inch (.6 cm) thick wafers. Place the wafers on the baking sheet, spacing about 2 inches (5 cm) apart. Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and place on a wire rack. Let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen.

Makes about 30 wafer cookies.



These Chocolate Wafers have so much to offer. They have an appealing chocolate flavor, their texture is wonderfully crisp and crunchy, they are relatively low in fat, and they store very well. They will remind you of those very popular commercially made chocolate wafers, only better.

These Chocolate Wafers use the most basic of ingredients; butter, sugar, eggs, flour, vanilla, and unsweetened cocoa powder. To cut down on the fat, instead of using the whole egg, only the egg white is used. Another way to keep the fat content to a minimum is to use unsweetened cocoa powder instead of melted semi sweet chocolate. Unsweetened cocoa powder contains less fat than semi sweet chocolate and this is because cocoa powder is made when chocolate liquor that is pressed to remove three quarters of its cocoa butter. You can use either regular unsweetened or Dutch-Processed cocoa powder in this recipe.

Once the cookie batter is made it is formed into a log shape and refrigerated until firm. This will take several hours or you can even chill it overnight. The unbaked log can also be frozen. When ready to bake, slice the log into thin wafers and bake until they are puffed with cracks and ripples. The longer you bake these cookies, the more crisp and crunchy they will be. They will keep for about 10 days in an airtight container and they can be frozen. What I also like about these Chocolate Wafers is that you can process them in your food processor until finely ground and use the crumbs in pie crusts that call for finely ground chocolate crumbs.

This recipe is one I adapted from one of my favorite books by Alice Medrich, Cookies and Brownies. Although it is one of her smaller books, with just 50 recipes, every recipe I have tried is excellent.