Homemade chocolate wafer cookies: Ditch the store-bought wafers and EASILY make your own for pie and cheesecake crusts, sandwich cookies, or icebox cakes.

diy chocolate wafer cookies

Since scratch baking is such an important aspect of what I do in my kitchen, it’s really no surprise that I should find and fall head over heels in love with homemade chocolate wafer cookies that perfectly mimics the packaged varieties.  You already know my feelings on packaged graham crackers, Wheat Thins, and Oreos to name a few so to that end, these light and crispy cookies don’t need much of an introduction.

diy chocolate wafer cookies

They are made with dark unsweetened cocoa that lends to a richly flavored chocolate cookie that is even deeper and darker in color than I expected they could be.  Ground up for a cheesecake’s cookie crust or the base of a peanut butter pie, you won’t be sorry you spent a few extra minutes making these slice and bake chocolate gems.  I’ve made two batches in the past two weeks and foresee a few more happening before Christmas!

diy chocolate wafer cookies

Looking for a fun no-bake dessert to try with these cookies?  Try these peppermint icebox cupcakes!

Homemade Chocolate Wafer Cookies

Prep Time: 2 hours, 15 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 30 minutes

Yield: about 6 dozen 1 ¼-inch (diameter) by 1/8-inch (thickness) cookies

If you plan to use these cookies in place of a certain brand of chocolate wafer cookies for a chocolate cheesecake or pie crust, cut out 1 to 2 tablespoons of the suggested amount of melted butter in the crust recipe; these cookies contain a fair amount of butter and too much added butter to the ground up cookies crumbs will yield an absurdly wet mass of crumbs. Trust me. Nine ounces of these cookies (or about 2/3 of the recipe) will yield as much as the packages of wafer cookies contain.

Ingredients

  • 1 ½ cups (6.75 ounces) all-purpose flour
  • ¾ cup (2.4 ounces) dark unsweetened cocoa powder (like Hershey’s or King Arthur Flour)
  • 1 cup plus 2 tbsp sugar
  • ¼ tsp salt
  • ¼ teaspoon baking soda
  • 14 tbsp (1 ¾ sticks) unsalted butter, slightly softened
  • 3 tbsp whole milk
  • 1 tsp pure vanilla extract

Instructions

  1. In the bowl of a food processor fitted with the metal blade, add the flour, cocoa powder, sugar, salt, and baking soda. Pulse the ingredients a few times to combine thoroughly. Dollop the butter around the dry ingredients and pulse a few more times until the butter starts to incorporate and large chunks begin to form. Mix the milk and vanilla together in a small bowl. With the mixer running, pour the milk mixture into the feeding tube in a slow and even stream until the cookie crumb mixture starts to form together and ball up on the sides of the bowl.
  2. Transfer the cookie dough to a work surface and knead it a couple of times to fully incorporate all of the ingredients. Divide the dough in half and shape each half into a long and narrow log, about 1 ¼ inches to 1 ¾ inches in diameter. Depending on how large you want your wafer cookies to be will determine how thick to form the log. Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to a week.
  3. Position the oven racks to the upper and lower thirds of the oven. Preheat oven to 350° F. Line baking sheets with parchment paper.
  4. Slice the dough logs into approximately 1/8-inch thick slices and lay the dough rounds on the baking sheets about 1 inch apart. I formed my dough into 1 ¼-inch diameter logs and was able to fit 24 cookies on each of my baking sheets.
  5. Bake for 10-12 minutes, rotating pans from back to front and top to bottom halfway through the baking time. The cookies will be finished baking about 1 ½ minutes after the puffed-up dough deflates so try to keep an eye on them. Cool the cookies on the baking sheets on wire racks for 5 minutes then transfer the cookies to the racks to cool completely – they will crisp up as they cool. The cookies will keep for up to a week at room temperature if kept in an airtight container. Supposedly the freeze really well too but I haven’t tried it myself.

Source

adapted from Pure Dessert by Alice Medrich via Smitten Kitchen

http://www.smells-like-home.com/2012/12/homemade-chocolate-wafer-cookies/

Homemade Chocolate Wafer Cookies

  • Prep Time: 30min + < 2hr to chill
  • Cook Time: 10-12min
  • Yield: about 6 dozen 1 ¼-inch (diameter) by 1/8-inch (thickness) cookies

Notes

Nine ounces of these cookies (or about 2/3 of the recipe) will yield as much as a store-bought package of wafer cookies contain.

If you plan to use these cookies in place of packaged chocolate wafer cookies for a chocolate cheesecake or pie crust, cut out 1 to 2 tablespoons of the suggested amount of melted butter in the crust recipe; these cookies contain a fair amount of butter and adding extra melted butter to the ground up cookies crumbs for a crust will yield an absurdly wet mass of crumbs.  Trust me here!

Ingredients

1 ½ cups (6.75 ounces) all-purpose flour
¾ cup (2.4 ounces) dark unsweetened cocoa powder (like Hershey’s or King Arthur Flour)
1 cup plus 2 tbsp sugar
¼ tsp salt
¼ teaspoon baking soda
14 tbsp (1 ¾ sticks) unsalted butter, slightly softened (see note above)
3 tbsp whole milk
1 tsp pure vanilla extract

Instructions

  • 01

    In the bowl of a food processor fitted with the metal blade, add the flour, cocoa powder, sugar, salt, and baking soda.  Pulse the ingredients a few times to combine thoroughly.  Dollop the butter around the dry ingredients and pulse a few more times until the butter starts to incorporate and large chunks begin to form.  Mix the milk and vanilla together in a small bowl.  With the mixer running, pour the milk mixture into the feeding tube in a slow and even stream until the cookie crumb mixture starts to form together and ball up on the sides of the bowl.

  • 02

    Transfer the cookie dough to a work surface and knead it a couple of times to fully incorporate all of the ingredients.  Divide the dough in half and shape each half into a long and narrow log, about 1 ¼ inches to 1 ¾ inches in diameter.  Depending on how large you want your wafer cookies to be will determine how thick to form the log.  Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to a week.

  • 03

    Position the oven racks to the upper and lower thirds of the oven.  Preheat oven to 350° F.  Line baking sheets with parchment paper.
    Slice the dough logs into approximately 1/8-inch thick slices and lay the dough rounds on the baking sheets about 1 inch apart.  I formed my dough into 1 ¼-inch diameter logs and was able to fit 24 cookies on each of my baking sheets.

  • 04

    Bake for 10-12 minutes, rotating pans from back to front and top to bottom halfway through the baking time.  The cookies will be finished baking about 1 ½ minutes after the puffed-up dough deflates so try to keep an eye on them.  Cool the cookies on the baking sheets on wire racks for 5 minutes then transfer the cookies to the racks to cool completely – they will crisp up as they cool.  The cookies will keep for up to a week at room temperature if kept in an airtight container.  Supposedly the freeze really well too but I haven’t tried it myself.

adapted from Pure Dessert by Alice Medrich via Smitten Kitchen

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  • December 4, 2012 at 6:32 AM

    These look perfect- better than the “real” thing! 😉

  • December 4, 2012 at 7:58 AM

    Love the simplicity to these. Yum!

  • December 4, 2012 at 9:21 AM

    Hooray for homemade!

  • Peggie
    December 4, 2012 at 9:56 AM

    These look great. I love a good chocolate cookie. Have you tried using Scharffen Berger or Valrhona cocoa? You might be surprised at the difference this can make.

    • December 4, 2012 at 11:58 AM

      I haven’t but only because I’ve had Hershey’s and KAF in the house to use up. I already have an overstocked pantry issue as it is. 🙂

  • December 4, 2012 at 10:06 AM

    Love the idea of homemade wafer cookies. I love to use them, and sadly they’ve been getting harder and harder for me to find.

  • December 4, 2012 at 10:35 AM

    I absolutely love that first picture! My stores have stopped carrying chocolate wafers so I have to make them when I need them. It’s not a totally terrible thing 🙂

    • December 4, 2012 at 11:59 AM

      Thanks Shawnda! No, it’s not a totally terrible thing but a totally dangerous one. lol

  • December 4, 2012 at 2:07 PM

    Ahhh these look delicious and I love that you can use them instead of store bought! Totally bookmarked and saving this!

  • maria w in NJ
    December 4, 2012 at 4:15 PM

    i have made these B4 and they are amazing, and ALOT cheaper than the choc wafer ones in the box, you will not be disappointed…

  • December 4, 2012 at 4:43 PM

    Fantastic! These look so dark and chocolate-y…YUM.

  • SallyB
    November 9, 2013 at 7:18 PM

    I’m so excited to try these! My favorite cheesecake has a chocolate wafer crust and I just realized that the popular brand of wafers they I’ve always bought at the grocery store uses partially hydrogenated oil. Yuck! I wish I had thought to start making my own chocolate wafers sooner!

    • taraliptak
      November 11, 2013 at 12:14 PM

      I think you’ll love these cookies for a cheesecake crust! I would suggest cutting the melted butter back that you would normally use in a cookie/graham cracker crust recipe since these cookies have a substantial amount of butter in them already. Let me know how they turn out for you! 🙂

  • Memoria
    December 24, 2013 at 1:27 AM

    I baked these cookies today to get them ready for my chocolate mousse cheesecake. I didn’t try any of them, but my mother ate one or two or three of them haha and declared them yummy! I told her not to eat too many since they are “work” cookies (i.e. their primary fate is to serve as cheesecake crust :)). I used only 12 Tbsp of butter and allowed them to cook a few minutes longer than 15 minutes so that they would be considerably hard, but not burnt. Thanks for posting this recipe!

  • chingobingo
    March 15, 2014 at 6:35 PM

    I stuffed these with homemade whipped cream and froze them. So yummy.

    • taraliptak
      March 21, 2014 at 8:27 AM

      Yay!! I love the photo!! I can only imagine what these cookies would be like as frozen whipped cream sandwiches!

  • Samantha
    July 31, 2017 at 9:56 AM

    I want to make a cheesecake but don’t feel like running out to the store so this is perfect. I’ll be making these now for a chocolate peanut butter cheesecake.

  • Barbara
    May 19, 2018 at 6:26 AM

    Actually Chingobingo kind of answered the question I was going to ask. I pinned this recipe in hopes of using them for ice cream sandwiches. Can anybody tell me how they held up in the freezer? They have been called “not sweet” but slap some Moose Tracks between them and I think these will be great. Barb

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