Chocolate Wafers for the Cookie Crust

Preparation info

  • Difficulty


  • Makes


    2 by 2 inch square wafers/ 11.3 ounces 320 grams

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


bleached all-purpose flour cup (lightly spooned into the cup and leveled off), plus ½ tablespoon 3 ounces 86 grams
unsweetened (alkalized) cocoa powder ½ cup plus 1 tablespoon (sifted before measuring) 1.5 ounces 42 grams
fine sea salt teaspoon . .
light brown Muscovado sugar, or dark brown sugar ¼ cup plus 2 tablespoons, firmly packed 2.9 ounces 81 grams
granulated sugar ¼ cup plus 2 tablespoons 2.6 ounces 75 grams
unsalted butter (65° to 75°F/19° to 23°C) 3 tablespoons 1.5 ounces 42 grams
pure vanilla extract ¾ teaspoon (3.7 ml) . .
large egg whites 3 tablespoons (44 ml) 1.6 ounces 45 grams


In a medium bowl, whisk together the flour, cocoa, and salt.

In the bowl of a stand mixer fitted with the flat beater, beat the brown sugar, granulated sugar, butter, and vanilla on medium speed until light, about 5 minutes, scraping down the sides of the bowl occasionally. Add the egg whites and beat until smoothly incorporated, about 30 seconds. Scrape down the sides of the bowl and add the flour mixture. Mix on low speed for 30 seconds until incorporated.

Scrape the dough onto a sheet of plastic wrap and loosely overlap both ends to cover the dough, then use the plastic wrap to press the dough into a rectangle. Divide the dough in half, 5.6 ounces/160 grams each. Wrap each in plastic wrap and set both pieces on a small flat baking sheet. Refrigerate the dough until it is firm, about 4 hours or overnight. The dough will be firm enough to roll but still pliant.