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Crunchy Cocoa Wafers

Scott Phillips

Yield: Yields 28 to 30 cookies.

The most basic of the three cookies using the Cocoa Cookie Dough, these crisp cookies hit the spot at the end of a big meal; while they offer a good hit of chocolate, they’re not too rich and filling. Offer them with espresso.


  • One-third of a batch (about 12 ounces or 1-1/3 cups) freshly made Cocoa Cookie Dough  

Nutritional Information

  • Nutritional Sample Size based on 30 servings
  • Calories (kcal) : 50
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 15
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 1


  • Shape the dough into a log about 7 inches long and 1-3/4 inches in diameter. Wrap the log in waxed paper or foil. Refrigerate until firm, at least 1 hour or overnight.
  • Position a rack in the center of the oven and heat the oven to 350°F. Line a cookie sheet with parchment.
  • Cut the log into slices a scant 1/4 inch thick and arrange them 1 inch apart on the lined sheet. Bake for 12 to 15 minutes, rotating the sheet about halfway through. As they bake, the cookies will puff a little and then deflate; they’re done about 1 minute after they deflate. The tops of the cookies will look slightly pitted, and they’ll feel dry but soft when touched (the cookie will hold an impression). Slide the parchment onto a rack and let the cookies cool completely, at which point they should be perfectly dry and crunchy.


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Reviews (1 review)

  • Louisel | 09/30/2007

    My daughter's brownie group was hosting a fundraising bake sale and required baked goodds from the parents to sell...this recipe, which is one of three possible from one single batch of dough was an instant hit with children and adults alike. the dough was easy to prepare and provided three variations, all interesting and yummy!

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