Crisp Chocolate Wafers

Chocolate Wafers 2

These weren’t supposed to be wafer cookies.  They were supposed to be buttery, chewy slice-and-bake cookies.  Instead, they spread like crazy, becoming thin and crisp instead of soft.

I’m not entirely sure what went wrong.  Perhaps I needed more flour or less sugar.  Maybe I needed a second egg, or less butter.  I’m still testing to figure it out.

Whatever it is that went awry, I’m not all that upset about it.  Though I enjoy a good tender shortbread, a rich peanut butter cookie, a chewy oatmeal cookie or a soft sugar cookie, my heart lies with the crispy cookies.  I love the way the sugar caramelizes at the edges.  I adore the way the cookies snap at first bite, then dissolve on my tongue.  Crispy cookies all the way!

So really, I can’t complain about the way these cookies turned out.  I thought about making them into sandwich cookies, filling them with a chocolate ganache or fruity spread, but Dan and I couldn’t stop eating them plain for long enough for me to do so.

Chocolate Wafers 1

Crisp Chocolate Wafers

Prep Time: 3 hours

Cook Time: 20 minutes

Yield: 4 dozen cookies

Crisp Chocolate Wafers

Inadvertently based off my cinnamon sugar slice-and-bake cookies. These are delicious on their own, but would also be great sandwiched together with a ganache or crumbled over ice cream.


  • 1 3/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cup granulated sugar
  • 2 teaspoons almond extract
  • 1 egg


  1. In a small mixing bowl, whisk together the flour, baking soda and cocoa powder.
  2. With an electric mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy and creamy. Mix in half the flour, then the almond extract and egg. Beat in the rest of the flour, stopping once the dough is well-mixed and there are no pockets of dry flour remaining.
  3. Divide the dough into two pieces. Roll each into a 1 1/2″ thick log, wrapping tightly in plastic wrap, and refrigerate for at least 3 hours.
  4. Preheat the oven to 325F and lay parchment paper on a cookie sheet.
  5. Slice the cookie logs into 1/4″-thick slices crosswise. Space the cookies on the parchment paper 1-2″ apart.
  6. Bake at 325F for 18-22 minutes, or until the tops of the cookies are just barely firm. Allow to rest for 5 minutes before transferring to a wire rack to cool completely.

Make Ahead and Storage



  1. says

    i am glad you mentioned they were based off your cinnamon sugar slice and bakes because remember monday night when i had major kitchen failures? Failure #1 included that recipe! I thankfully only used about a quarter of the dough before deciding I needed to take a break from the kitchen, but those things came out REALLY crispy. Next time I am going to try not to modify them [i tried to cook them with a milk dud in the middle- like, made two thin slices of dough, then rounded them around a milk dud] and just be very careful with the time in the oven so they aren’t rock hard. Crispy is fine. Something so hard it could injure someone if tossed across the room? not so much.