Chocolate Wafers
The honey in this recipe gives the dough a pliability. If you don’t have honey, feel free to sub in sugar, but know you’ll have a slightly more brittle dough to work with.
Do not overmix the dough once you add flour a great wafer is tender and snappy, which means minimal mixing!
Don’t have a pro cookie cutter? Use a water glass (my go-to)!
I like to use a plastic pancake spatula or offset spatula to help transfer the dough rounds to the baking sheet and then again to get the baked wafers to release easily.
Ingredients:
113g unsalted butter, softened 1 stick (8 T)
100g sugar ½ cup
90g honey ¼ cup
2g vanilla extract ½ tsp
145g flour 1 cup
60g cocoa powder ⅔ cup
2g kosher salt ½ tsp
2g baking soda ½ tsp
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, honey, and vanilla on medium speed for 1 minute until smooth. Scrape down the sides of the bowl with a spatula.
Add the flour, cocoa powder, salt, and baking soda and paddle on low speed until just combined, about 20 seconds.
Turn the dough out onto a work surface, divide into 2 equal pieces, and flatten into 2 evenly shaped pancakes. Roll each dough pancake out between two sheets of parchment paper to a ½-inch thickness.
(Using parchment here is a real sanity saver, so don’t skip it!) Using a 3-inch round cookie cutter (or water glass), cut the dough rounds as close to one another as possible.
Refrigerate or freeze the entire sheet of dough for at least 30 minutes.
Heat the oven to 325°F. Pan-spray or line two sheet pans with parchment paper or silicone baking mats.
Pop your chilled rounds off the parchment and transfer them to the prepared pans, spacing them ¼ inch apart.
(They don’t spread in the oven!) Reshape the dough scraps into a ball and roll out, cut, and chill, repeating until you run out of dough.
Bake each sheet of cookies at 325°F until the edges are set and the center is no longer glossy for 10 to 12 minutes. (It’s hard to know when a chocolate wafer is baked properly, so set a timer!)
Let the wafers cool completely on the pan before layering into a snap.
If made in advance, these cookies will last in an airtight container in the fridge for up to 5 days.
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