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Chocolate Wafer Cookies

adapted slightly from Smitten Kitchen
Crispy, crunchy chocolate cookies that are great on their own or in any recipe calling for chocolate wafer cookies, like icebox cake and peanut butter pie


  • 1 1/2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 1/4 tsp baking soda
  • 14 Tbsp Kerrygold salted butter straight from the fridge
  • 3 Tbsp whole milk
  • 1 vanilla bean scraped


  • Measure the milk into a cup. Slice open the vanilla bean lengthwise and scrape the seeds (“caviar”) out with a spoon, depositing them into the milk. Set aside. (Use the scraped bean pod to make some vanilla sugar.)
  • In the bowl of a stand mixer, combine the flour, cocoa, sugar, sea salt, and baking soda. Mix for 30 seconds or so. Cut up the butter into small cubes and drop them into the bowl. Mix on low speed until you start getting clumps (they don’t have to be pea sized like when making pie dough or scones). Pour in the milk/vanilla bean scrapings with the mixer on and keep mixing until the dough gathers together into a ball. Turn off mixer, remove bowl, and knead the dough a few times in the bowl just to make sure everything is well distributed.
  • Rip off a piece of wax paper. Roll half the dough into a log about as wide as you’d like your cookies to be. Roll it up in the wax paper, fold over the sides, and put it in the refrigerator. Repeat for the other half. Refrigerate for at least one hour.
  • When ready to bake, preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper. Remove the cookie dough logs from the fridge and slice as thin as you’d like (the thinner they are, the crispier they’ll be). I use a tomato knife for really thin slices, but do what works best for you. Place one inch apart on the parchment-lined cookie sheets.
  • Bake 12-15 minutes (watching carefully–thinner cookies will be done sooner). Allow to cool on baking sheet for 2 minutes before transferring to wire racks to cool completely. Cookies will crisp up more as they cool.
  • Store in a covered container for up to 3 days. Dough can be kept in refrigerator for at least a week before baking, or frozen for up to 3 months.