Thin Chocolate Wafer Cookies

Thin Chocolate Wafer Cookies

So much better than those chocolate cookies you get at the grocery store.


  • 114 Grams Unsalted Room Temperature Butter (8 Tablespoons)
  • 132 Grams Granulated Sugar (⅔ Cup)
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Baking Soda
  • 1 Egg White
  • 120 Grams All-Purpose Flour (1 Cup)
  • 25 Grams Unsweetened Cocoa Powder (¼ Cup)


  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of an electric mixer cream together the butter, sugar, salt and baking soda for 2-3 minutes on medium speed.
  • Add the egg white and mix until combined.
  • Whisk together the flour and cocoa and add to the butter mixture and beat on low until the flour mixture is just combined.
  • Divide the dough in half. Roll each half between 2 pieces of parchment paper to a thickness slightly thinner than 1/8”. Place both sheets of dough in the freezer for about 10-15 minutes.
  • Remove one sheet of dough from the freezer, peel off the top sheet of parchment paper, turn over and remove the other piece of parchment.
  • Cut the dough into 2 1/4” circles. You can gather together and reroll any leftover dough and continue to cut out cookies.
  • Place the cookies on a parchment lined baking sheet and bake for 11-12 minutes.  Remove from the oven and let the cookies cool for 10 minutes.  Transfer the cookies to a wire rack and allow to cool completely.
  • Makes about 25 cookies.