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Dark Chocolate Wafer Cookies

Dark Chocolate Wafer Cookies make fantastic gifts because they are easy to personalize and pack up for friends. Pipe the batter onto cookie sheets, drop a nut on top, and off you go! Easy Christmas cookie recipes like this will please everyone!


Yields about 4 dozen 2-inch wafer cookies.

The cookies will keep for up to 1 week in an airtight container or 1 month in the freezer.


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, softenend
  • 2/3 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 T. unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 2 large egg whites, at room temperature
  • 2 ounces assorted nuts for decorating


  1. Preheat oven to 325 degrees F.
  2. In a small bowl, sift the flour and baking soda; whisk to combine.
  3. In a medium bowl, using an electric mixer, cream the butter, brown sugar and salt until light and fluffy.
  4. Beat in the cocoa powder and vanilla. Scrape down the bowl with a spatula.
  5. Add the egg whites, one at a time, beating after each addition.
  6. Stir in the sifted dry ingredients.
  7. Line two cookie sheets with parchment paper.
  8. Fit a pastry bag with a 3/8 inch tip (*I just use the coupler). Pipe thick 1 1/4-inch mounds about 2 inches apart.
  9. Place 1 nut (or 4-5 pine nuts) in the center of each mound.
  10. Bake the cookies for 12-20 minutes, or until the centers spring back somewhat when gently pressed.
  11. Let cool 10 minutes, then transfer to racks to cool completely.

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