Homemade Chocolate Wafers + Icebox Cupcakes
Total Time
Approximately 1 hour 30 minutes
Prep Time
15 minutes
Cook Time
12 to 15 minutes
Rating
4.8 out of 5 stars
(150)
Ingredients
50-60 wafers
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 3/4 cup (2.4 ounces) unsweetened cocoa powder
- 1 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
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Preparation
Chef’s notes
These cookies are crisp and not overly sweet. They’d be good with anything from coffee to ice cream to fancier things, like ice cream sandwiches, crumb crusts, and icebox cakes.
If the cookies do not crisp as they cool, return them to the oven to reheat and bake a little longer, then cool again.
For Icebox Cupcakes, whip cream with a spoonful or two of powdered sugar and a dash of a flavoring of your choice, until the whipped cream holds firm peaks. Spread about two teaspoons whipped cream between each cookie, to the edges, and stack them until the desired height is reached. Set them in the fridge at least overnight or up to a day.