Chocolate wafers with cream


  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream
  • ¼ cup confectioners’ sugar


  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until well combined.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough into two equal portions and form each into a disk. Wrap each disk in plastic wrap and chill for at least 1 hour or until firm.
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one of the dough disks to a thickness of about 1/8 inch. Use a 2-inch round cookie cutter to cut out circles of dough.
  8. Place the circles on the prepared baking sheets, leaving about 1 inch between each cookie.

  1. Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft.
  2. Remove the cookies from the oven and allow them to cool completely on the baking sheets.
  3. To make the cream filling, beat the heavy cream and confectioners’ sugar together with an electric mixer until stiff peaks form.
  4. To assemble the cookies, spread a dollop of the cream filling onto the bottom of one cookie. Top with another cookie, bottom-side down, to create a sandwich.
  5. Repeat with the remaining cookies and cream filling.
  6. Store the cookies in an airtight container in the refrigerator for up to 3 days. Enjoy!

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