The magic of these Chocolate Wafers with Cream lies in the perfect balance between crisp, rich chocolate wafers and the sweet, luscious cream filling. The cocoa-laden wafers deliver a delightful snap, offering a contrast to the silky-smooth buttercream sandwiched between them. With every bite, the bittersweet chocolate flavor harmonizes with the light and airy vanilla cream, creating a melt-in-your-mouth experience. Whether you’re enjoying these as a snack or dessert, these cookies are bound to satisfy your sweet tooth and chocolate cravings alike!
Ingredients:
For the chocolate wafers:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk (optional, if dough is too dry)
For the cream filling:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions:
For the Chocolate Wafers:
- Prepare the dough:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat until fully incorporated. Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms. If the dough feels dry, add milk, one tablespoon at a time, to bring it together. - Chill the dough:
Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour (or overnight) to firm up. This helps the dough become easier to roll out and prevents spreading during baking. - Roll out the dough:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/8 inch thick. Using a round cookie cutter (about 2 inches in diameter), cut out circles of dough and place them on the prepared baking sheets about 1 inch apart. - Bake the wafers:
Bake the chocolate wafers for 10-12 minutes, or until the edges are firm. Be careful not to overbake, as the cookies will harden as they cool. Remove from the oven and let the cookies cool completely on a wire rack.
For the Cream Filling:
- Make the cream:
In a large bowl, beat the softened butter until smooth. Add the powdered sugar and vanilla extract, and beat on low speed until the sugar is fully incorporated. Gradually add the heavy cream and continue beating on medium-high speed until the mixture is light, fluffy, and creamy (about 2 minutes).
Assemble the Chocolate Wafers with Cream:
- Fill the cookies:
Once the chocolate wafers are completely cooled, spread about 1 tablespoon of the cream filling onto the flat side of half of the cookies. Top with another cookie, pressing gently to sandwich them together. You can also pipe the cream onto the cookies for a neater presentation. - Chill and serve:
Place the assembled cookies in the refrigerator for about 15 minutes to set the cream filling. Serve chilled or at room temperature. Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
