Crisp, buttery, and very chocolatey, these wafer cookies are delicious and versatile. They can be used as a base for other desserts – ground up for a chocolate pie crust, sandwiched with buttercream for an Oreo-type cookie or with your favorite flavor of ice cream for an ice cream sandwich – or you can do what I did, and just eat them plain.
(Note: The only thing I did differently was to roll the dough out in between pieces of parchment paper instead of on a floured surface. I prefer to do that to avoid adding too much flour and ending up with tough cookies.)
Chocolate Wafer Cookies
1 3/4 cups (9 ounces) all-purpose flour
1/2 cup plus 2 tablespoons (2 ounces) Brut or natural unsweetened cocoa powder (I used Cacao Barry Extra Brute)
1/4 teaspoon kosher salt
1 cup (8 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar, plus extra for sprinkling
2 tablespoons lightly packed light brown sugar
3 tablespoons honey
1. Sift together the flour, cocoa powder, and salt into a bowl. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter,, granulated and brown sugars, and honey and beat until fluffy, about 4 minutes.
3. Add the dry ingredients to the butter mixture in three additions, beating just until combined after each. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or for up to 2 days. You can also freeze the dough for up to 2 months.
4. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
5. Unwrap the dough. On a lightly floured work surface, roll out the dough to about 1/4-inch thick. Using a 3 1/4-inch round cookie cutter with a scalloped edge, cut out the chocolate wafers (This works best with really chilled dough, so if your dough softened too much while rolling it out, put the rolled out dough into the fridge for about 15 minutes to chill). Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart. Sprinkle each cookie with granulated sugar. Bake until firm, 12 to 15 minutes. Transfer to a wire rack to cool completely. (They should snap crisply when cooled.)
6. Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed and let cool. Store in an airtight container for up to 2 weeks.
Makes about 24 cookies
*Adapted from Miette, by Meg Ray