Chocolate wafer cookies are great to have around, not only for snacking on but also for, say, crushing and turning into cheesecake crusts.
Chocolate Wafer Cookies
Adapted from Smitten Kitchen
Yield: 50-60 1 3/4-inch wafers
- 1 1/2 cups gluten-free OR all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- In a large mixing bowl, beat together butter and sugar.
- Beat in cocoa, salt, and baking soda.
- Beat in flour.
- Beat in milk and vanilla.
- Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.
- Form dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cut log of dough into slices a scant 1/4-inch thick and place them 1-2 inches apart on baking sheets (even cookies made with all-purpose flour will spread).
- Bake for 12-15 minutes, rotating the baking sheets from top to bottom and back to front about halfway through. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
- Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. They should crisp as they cool. If they don’t, return them to the oven to reheat and bake a little longer, then cool again.
- These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.