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Aug 28, 2020

Chocolate Wafer Cookies

These chocolate wafer cookies are so crisp and chocolatey.

Chocolate Wafer Cookies

These homemade chocolate wafer cookies are a fancier version of the Famous Chocolate Wafers that are used for ice box cakes. These are way better.

While I haven't tried making ice box cake (a cake made with cookies and whipped cream and allowed to set in the refrigerator) with these cookies, they were amazing for these cookie butter ice cream sandwiches.

I am in love with this cookbook, Miette: Recipes from San Francisco's Most Charming Pastry Shop. This book is so exquisite, with scalloped pages and incredible photographs. As a fan girl, I've actually visited the shop in Jack London Square in Oakland just to try these cookies and buy some of the iconic sugar flowers that they use to top cakes and cupcakes.

When I got permission from the author to post this cookie recipe eight years ago, I was thrilled.

Be sure to check out the homemade Graham crackers from this book too. They're more like Graham cracker flavored shortbread cookies. So good! 

Sugar flowers

The book also includes recipes for homemade graham crackers and ginger snaps (with three types of ginger!) that are shaped just like these chocolate cookies. For Christmas a few years ago, I made all three for gifts for my family and got rave reviews. I think nearly all of the bakers in my family bought the book after tasting these cookies.

Chocolate Wafer Cookie Ingredients: 

These cookies call for all purpose flour, kosher salt, unsalted butter, granulated sugar, brown sugar, and honey.

For the cocoa, the recipe calls for natural unsweetened cocoa powder. If you can find brut cocoa powder, use it. I used Hershey's cocoa powder and added some black cocoa powder from King Arthur Flour to achieve the dark color.

Your cookies will taste the same regardless of the color.

Copycat Chocolate Wafer Cookies

How to make these chocolate wafer cookies:

First, sift the flour, cocoa powder, and salt together.

Next, beat the butter, sugar, and honey together until light and fluffy. Add the flour mixture in three additions and beat until just combined.

Once everything is combined, refrigerate the dough for at least 30 minutes.

Finally, roll out the dough, cut the cookies, and bake on parchment lined baking sheets. Be sure to cool the cookies completely on a wire rack before serving. The cookies get more crispy over time. If you don't let them cool, you might end up with broken cookies if they slide off of the baking sheet while you are transferring them to a wire rack to cool.

Broken cookies

Granted, I tried to slide them with the parchment onto the wire rack and a few slid off onto the counter.

Tools you will need to make these chocolate wafer cookies:

  • 3 1/4 inch scalloped cookie cutter. (affiliate link). I used one from a nested set that was round on one side and scalloped on the other side. You can also cut these cookies with a square cookie cutter if you prefer. 
  • Half sheet pans. These will become the work horse of your kitchen. I have about eight of them and they are so handy for baking, roasting, and sheet pan suppers
  • Adjustable rolling pin. This rolling pin takes the guess work out of trying to achieve uniform thickness of the cookie dough. 
  • Parchment paper for lining the half sheet pans.
  • I also used waxed paper for rolling out the cookie dough. 

Copycat Famous Chocolate Wafer Cookies

More tips for making these cookies:

First, be sure to chill the cookie dough before rolling it out.

Second, when a recipe says "roll the dough out on a lightly floured surface," I have learned that I don't have much luck, and usually end up with some of the dough sticking to the rolling pin and my countertop.

Instead, I roll the dough out between two sheets of wax paper (you can also use parchment paper), flipping the dough with the wax paper attached. Once the dough reaches the desired thickness, pull off the top piece of paper, and then place it back on top. Flip the dough again, and remove the top piece of wax paper.

At this point, you can cut the cookies and easily move them to the baking sheet.

Famous Chocolate Wafer Cookies copycat recipe

I originally posted these cookies in 2012 when this site was brand new! I've updated the post with new photos, instructions, and recipe card.

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Homemade Chocolate Wafer Cookies Recipe

Homemade Chocolate Wafer Cookies Recipe
Yield: 24 cookies
Author: Karen Kerr
These homemade chocolate wafer cookies are a fancier version of the Famous Chocolate Wafers that are used for ice box cakes. These are way better.


  • 1 3/4 Cups (9 oz) all-purpose flour
  • 1/2 Cup and 2 Tablespoons (2 oz) brut or natural unsweetened cocoa powder. I used half King Arthur Flour Black Cocoa and half natural unsweetened cocoa powder.
  • 1/4 teaspoon Kosher salt
  • 2 sticks (8 oz) room temperature unsalted butter
  • 1/2 Cup granulated sugar
  • 2 Tablespoons light brown sugar
  • 3 Tablespoons honey
  • Sparking sugar or granulated sugar for sprinkling


  1. Whisk the flour, cocoa, and salt together in a bowl.
  2. In the bowl of a stand mixer, using the paddle attachment, beat the butter, sugars, and honey together until fluffy, about four minutes.
  3. Add the flour mixture to the butter mixture in three parts, beating each until just combined.
  4. Pat the dough into a 1/2 inch thick disk and wrap it in plastic wrap and refrigerate for at least a half an hour and up to two days. The dough can also be made ahead and frozen for up to two months.
  5. Preheat the oven to 350 degrees and line a baking sheet with parchment.
  6. Remove the dough from the refrigerator, and working quickly, roll out the dough on a lightly floured surface to 1/4 inch thickness. I roll the dough out between two pieces of wax paper (see the tips in the post). This makes it easier to pick up the cookies intact to place them on the cookie sheet. 
  7. Poke a few random holes into the cookies with a cake tester or wooden skewer, and lightly sprinkle with sparkling sugar.
  8. Gather up the scraps, roll them out, and make more cookies. You might have to put the scraps back into the fridge if it's warm in your kitchen.
  9. Bake each sheet of cookies for 12 to 15 minutes, until the cookies are firm. Transfer them to a wire rack and let cool completely.
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cookies, chocolate, wafer cookies
Cookies, dessert
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This recipe was adapted with permission from the author of Miette: Recipes from San Francisco's Most Charming Pastry Shop. It's a gorgeous book.

Would you like to comment?

  1. Love this recipe and this post prompted me to get the book from Miette and I could not be happier with it!!! Thank you.

  2. I was thinking that these would be wonderful with afternoon tea, but now you've got me wanting to make them for ice cream sandwiches!

  3. I am literally swooning over these. I buy a package of those chocolate wafers, intending to make something, and I end up eating them all out of the package. Yours look better!

  4. I have a huge tub of black cocoa powder I'm trying to use. What a great recipe to try it oN!

  5. Any replacement of honey and it's quantity

  6. These cookies look absolutely perfect, Karen! Delicious and like they came from a bakery.

  7. So pretty! And these remind me that I need to get a cookie cutter like this...I keep thinking about it...but then I also keep forgetting!!!

  8. These look amazing and so much better than the store bought ones. I bet they make an amazing cookie crumb crust!

  9. These are such yummy looking cookies! I love that these are great on their own or as a sandwich cookie!

  10. Do you know how long these cookies last after baked? I am trying to make ahead for Christmas gifts... I don't want them to get stale!

    1. I would suggest freezing them after baking. Then you can make them way ahead of time and thaw them when you are ready.

  11. I just made these from the cookbook. They were fabulous BUT they were soooo sticky and I did use the parchment paper even after chilling they just stuck like crazy and were a nightmare to cut out! Any ideas where I'm going wrong? I just googled this recipe to see if anyone had posted about it and ta-da! Here I am!

    1. Oh dear! One thought is did you use a scale for the flour and cocoa?


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