Chocolate wafers


  • 190 g flour
  • 67 g cocoa powder, Dutch-processed
  • 220 g sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 210 g butter, softened
  • 3 tbsp whole milk
  • 1 tsp vanilla extract


  • Combine flour, cocoa powder, sugar, salt and baking soda in a food processor. Pulse for a couple of seconds until all ingredients mixed well.
  • Add butter and process until the dough is slightly crumbly.
  • Pour vanilla extract and milk into food processor when the blade still running, until the dough held together around the blades or side of bowl.
  • Get the dough off the food processor onto a working surface.
  • Knead for a bit until all ingredients are evenly distributed.
  • Form dough into a log with 3-5 cm in diameter. Fold the dough with plastic wrap and refrigerate until firm, about 1 hour.
  • The dough will keep well for up to 3 days.
  • Preheat oven to 185 degree celsius.
  • Cut dough into 0.5 cm thickness round discs.
  • Arrange on lightly greased baking paper.
  • Bake in preheated oven for 12-15 minutes.
  • Let cool on pan. If the cookies are not as crunchy when cooled, bake them again in oven for 3-5 minutes.