Fran’s Chocolate Wafers

This versatile cookie dough makes an exceptionally crisp cookie or tart shell with an unmistakeable deep dark chocolate flavor. A little tip for keeping the dough nice and dark is to dust the rolling surface and pin with a mixture of half cocoa, half flour.  Bake up batches and use not only for the Ultimate Ice Cream Sandwiches, but also our version of the classic 1950s Ice-Box Cake.

Makes 24 cookies


  • 1½ sticks (12 tablespoons) unsalted butter, room temperature
  • 1 cup sugar
  • ⅔ cup dark Dutch-processed cocoa powder, sifted
  • 1 large egg
  • 1¼ cups flour


  1. In a mixer with a paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 4 minutes.
  2. Add the cocoa powder and mix on low speed until well combined.  Scrape down the sides of the mixing bowl.
  3. Add the egg and vanilla and blend thoroughly, scraping down the sides of the bowl.  Add the flour.  Mix on low speed until the dough begins to hold together.
  4. Wrap the dough in plastic wrap and chill until firm, about 4 hours or overnight.
  5. To bake, position an oven rack in the middle of the oven and preheat the oven to 325°F.  Line a cookie sheet or two with parchment paper or Silpats.
  6. Working quickly, on a lightly floured surface roll half the dough into a 12-by-12 inch square, about ⅛ inch thick. Using a 3¼-inch round cookie cutter, cut out about 12 cookies.  With a metal spatula, transfer to a lined cookie sheet. Pierce each cookie several times with the tines of a fork. Bake for 8 to 10 minutes, until slightly dull on top.  Transfer to racks to cool.  They will crisp as they cool.
  7. Repeat with the remaining dough, gathering the scraps together and gently kneading into a second batch.
  8. Cookies will keep as long as 1 week when kept in an air-tight container.

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