Chocolate Wafers

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Yield: 8 individual stack cakes; or 3 ½ dozen 2 ½" cookies

Recipe photo

These cookies have a secret life: stash a stack of whipped-cream covered cookies in the refrigerator overnight and, voilà, they turn into a cake. Or, to make filled sandwich cookies (à la Oreos), just add our Sandwich Cookie Filling.

Chocolate Wafers

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Yield: 8 individual stack cakes; or 3 ½ dozen 2 ½" cookies
Published: 01/01/2010

Ingredients

Cookies

Filling

Tips from our bakers

  • Just before serving, refresh with a pretty dollop of whipped cream on top; garnish with fruit; or sprinkle with cocoa, coconut, cinnamon, or chopped ginger.
  • Want to make stained glass cookies for the holidays? Roll the dough out 1/4? thick. Use a cutter to form cookies of your desired shape and size, then cut out smaller shapes from the center of each cookie. Place the cookies on a parchment-lined baking sheet, and fill the center cutouts with crushed candy canes or other crushed hard candies. Freeze the cookies for at least 20 minutes; this will allow the centers to hold their shape during baking. Bake according to the directions at right, adding a couple of minutes to the baking time to account for the increased thickness of the cookies.

Directions

1) Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.

2) To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.

3) Beat in the egg and vanilla, then the flour and cocoa. Cover the dough, and chill for 30 minutes. While the dough is chilling, preheat the oven to 350°F.

4) Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.

5) Cut into 2 ½"-round cookies. A biscuit cutter is handy for this.

6) Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out. When they're done, remove the cookies from the oven, and allow them to cool completely.

7) To make stack cakes: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.

8) Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.

9) Top with a second cookie, using it to compress the whipped cream to about a ¼"-thick layer.

10) Repeat with 4 more cookies, finishing with a layer of whipped cream.

11) Refrigerate from 4 to 24 hours before serving.

Other flavoring options:
To flavor 1 cup of cream, add one of the following combinations:
*2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract;
*2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor;
*2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil;
*1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder

Reviews

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  • star rating 01/18/2015
  • swilliamson1951 from KAF Community
  • These were simply great. I made the wafers and put them together with the sandwich filling. My grandchildren loved them! Definitely will make them again! One thing: maybe chilling longer would help but the dough is a little difficult to roll out, as it seems somewhat dry. Also, I have a practice of covering my counter surface area with Saran wrap before I roll out dough and I was doubly glad I did it this time because it made the clean up with all that cocoa powder supremely easy.
  • star rating 07/15/2013
  • KellyBStout from KAF Community
  • I only made the wafters because I needed them to make a cookie crust. They were perfect! My husband thought it was the best cookie crust he'd ever had. I'll never buy cookies to make a crust again!
  • star rating 01/12/2013
  • Nicole from San Francisco, CA
  • This recipe produced great cookies. I think the dough should be chilled longer though, rolling and cutting was a bit of a challenge even with rolling in batches with the remaining dough in the fridge. It does use a lot of cocoa powder for rolling in addition to the recipe amounts, so be sure you are not short on cocoa powder! I made them (plain and unfilled) as a holiday gift alternative to the typical soft- baked cookies, and they were a big success. Great use for the black cocoa powder.
  • star rating 01/02/2013
  • Beth from Salem, MA
  • These cookies have been a huge hit alone or in stacks. I have made them twice with 100% dutch process and the dough is easy to work with. I want to make icecream sandwiches with them next. The 5 cookie stack is a little big for one person.
  • star rating 06/06/2012
  • wendyb964 from KAF Community
  • These are the best. We prefer crusts made with this over graham crackers (texture). Astonished that they are almost better than the original! The combination of black and regular cocoa provided a wonderful, not very sweet wafer cookie. They keep amazing well. Two of these is a nice counterpoint to a cup of cafe machado or strong, English tea. If you aren't prepared to spend $5 on a box of the Nabisco Famous Chocolate Cookies, please try this recipe
  • star rating 06/02/2012
  • Dotti Bee from Ohio
  • made these last wk to put in bottom of cheesecake cupcake instead of vanilla wafer....what a hit....the rest we munched on...crispy, rich chocolate flavor...so very easy and fast....I just rolled the dough into a log, chilled it for a couple of hrs and sliced thin....baked on parchment....will start making double batches - at least!! thanks for our new favorite!
  • star rating 01/13/2012
  • Kayleen from mJRecZNPybA
  • That hits the target dead center! Great answer!
  • star rating 12/17/2011
  • kxr173 from KAF Community
  • I love this recipe! So glad to finally have a substitute for the Nabisco wafers for my icebox cake. I made the dough ahead of time, rolled it into a log, 2 1/2 inches wide, then I wrapped it in parchment & then plastic wrap and froze for two weeks before I baked it. This method saved me time in the long run, as I didn't need to roll & cut the dough. I thawed the dough in the refrigerator and using a very sharp knife, sliced the cookies (thin) right from the log. Soooooo easy. Cookies turned out wonderfully and the cake was even better than the one I make using the Nabisco wafers. Thanks so much for another great recipe, KAF!
  • star rating 04/25/2011
  • emikofire from KAF Community
  • I really love these cookies. Not too sweet, and intense chocolate flavor. I knocked one star off because I was not really pleased with the cake made with the whipped cream. The cookies did not hydrate enough, making a rather dry cake. However, the cookies make for great "bread" in Oreo-style sandwiches using buttercream frosting.
  • star rating 03/18/2011
  • anika from KAF Community
  • These were SO good. They are perfect for icebox cake AND crumbling for ice cream cake "crunchies". I will no longer buy wafers from the market! thanks a lot KAF! One question though: I know egg often acts as a binder in cookies...do you foresee any problems if I omit the egg (maybe add some milk/water for liquid) to make it vegetarian? Thanks again!
    If you intend to omit the egg, I would plan to add an egg replacement. If you are looking to make a recipe vegetarian, there is no need to omit the egg. However, if you want it to be vegan and you do decide to use milk in the recipe, I would recommend using rice, oat or almond milk. ~Amy
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