Name: Chocolate Brownie Wafer Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cups unbleached all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 cup plus two tablespoons granulated sugar; 3/4 cup unsalted butter (1 1/2 sticks, at room temperature); 1/2 teaspoon salt; 1 large egg (at room temperature); 1 tablespoon water; 1 teaspoon vanilla extract

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It was a hot and sunny June day. The layers in my dress made it difficult to stay cool. I kept fanning myself until it was time to go through the doors. I slowly walked toward him bursting with excitement. This was a very important day. As we were mid-way through the ceremony, he smiled and winked at me. It made me smile and almost burst out laughing. I knew my future with him would be wonderful. He has made me laugh, been by my side, loved me, and so much more for 30 years. Yesterday we celebrated our anniversary and I’m ready to spend the next 30+ years with him.

Chocolate Brownie Wafer Cookies was a small gift for my husband. It started as an attempt to make homemade Oreo cookies but without the filling. He wishes they would sell the chocolate wafer part all by itself. When I buy Oreos, he will scrape out the filling from some of them and make quadruple (or more) stuffed ones for me. Then he eats the plain cookies. I thought how great it would be to make them for him. Well, they didn’t turn out as expected.

The cookies are thin, crunchy, and taste like chocolate brownies. I should have known it would not be so easy to nail the flavor of Oreos. Making the cookies had it’s own complications. The original recipe called for pressing the dough with a cookie stamp or glass dipped in cocoa powder. I have cookie stamps (see my stamped shortbread cookies) and tried to use them. The dough was way too sticky. I tried using the glass dipped in cocoa powder and it didn’t work either. I wound up rolling the dough into logs and freezing the dough.

The frozen dough is easy to slice. It has to be cut very thin (1/8-inch). Use a good heavy knife. Even though the dough is frozen you will still need to chill the slices before baking because they thaw and get to room temperature quickly. Be advised these cookies can burn or scorch easily. I over-baked the first batch and they tasted like burned chocolate. This is one of those times you need to be near the oven and watching them closely. Remove the cookies from the baking sheet as soon as you take it out of the oven.

Have you attempted to replicate store-bought cookies? If so, which ones and how did they turn out? My attempt at Oreo wafers didn’t turn out as planned. It’s all good though because I was very pleased with the results. I will make these chocolate brownie wafer cookies again. Aside from enjoying them as-is, I can see using them for pie crusts, sandwich cookies, with ice cream, and more. Oh the possibilities…

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Chocolate Brownie Wafer Cookies

A recipe for chocolate brownie wafer cookies. The cookies are thin and crunchy with a deep chocolate flavor and texture reminiscent of a brownie.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Renee

Ingredients

1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup plus two tablespoons granulated sugar
3/4 cup unsalted butter 1 1/2 sticks, at room temperature
1/2 teaspoon salt
1 large egg at room temperature
1 tablespoon water
1 teaspoon vanilla extract

Instructions

Add the flour to a medium bowl. Sift in the cocoa powder. Whisk to thoroughly combine.
In a large bowl using a hand mixer on high speed, cream together the sugar and butter.
Add the salt, egg, water, and vanilla to the creamed mixture. Beat on medium speed until smooth and thoroughly combined.
Add the dry ingredients and beat until just combined. Do not over mix. It will be a stiff dough.
Divide the dough in half. On a worksurface lightly dusted with cocoa powder, shape and roll each half into a log about 2 inches in diameter.
Wrap each log in parchment paper and freeze for 8 hours or overnight. (Dough can be kept frozen for up to 2 weeks).
Preheat the oven to 325 degrees F. Line baking sheets with a non-stick liner or parchment paper.
Unwrap 1 log and cut into 1/8-inch thick rounds. Space 1/2-inch apart on the baking sheets.
Place the baking sheets with the dough rounds in the refrigerator for 30 minutes.
Re-wrap and place dough in freezer between batches.
Bake the cookies for 16 minutes. Check the cookies at 15 minutes for the first sign of the edges darkening. These cookies burn or scorch easily.
Remove the cookies immediately from the baking sheet and cool completely on a wire rack.
Check the bottom of the cookies after each batch. If too dark or burned reduce the amount of baking time.
Completely cool the baking sheets before using again for the next batch of cookies. Refrigerate them if necessary.

Recipe Notes

*Time above does not include time for freezing the dough for 8 hours or overnight.

Recipe adapted from one in the King Arthur Flour Baker’s Companion cookbook. (Affiliate link to Amazon)