Chocolate Wafer Cookie Dessert (Famous Wafers Copycat) Recipe

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup black cocoa
• 1/4 cup Dutch-processed cocoa powder
• 2 cups whipping cream or 2 cups heavy cream
• 2 tablespoons Dutch-processed cocoa powder
• 2 tablespoons sugar
• 1 teaspoon espresso powder

Instructions

1. Lightly grease or line with parchment two baking sheets; you may need more as the recipe yields 3 to 4 sheets worth of cookies.
2. In a medium-sized bowl, combine 1 cup granulated sugar, 1/2 cup unsalted butter, 3/4 teaspoon salt, 1/2 teaspoon baking powder, and 1 teaspoon espresso powder, beating until smooth and creamy.
3. Add 1 large egg and 1 teaspoon vanilla extract, mixing until well incorporated. Gradually mix in 1 1/2 cups unbleached all-purpose flour, 1/4 cup black cocoa, and 1/4 cup Dutch-processed cocoa powder until you have a cohesive dough.
4. Cover the dough and chill for 30 minutes to firm up, which helps with rolling.
5. While the dough chills, preheat your oven to 350°F, making your kitchen smell divine in the process.
6. Roll out the dough to about 1/8 inch thick, using additional cocoa instead of flour to prevent sticking.
7. Cut the dough into 2 1/2-inch rounds, using a biscuit cutter for precision.
8. Bake the cookies for approximately 10 minutes, but keep a keen nose; if you start to catch a whiff of chocolate before the timer goes off, remove them from the oven.
9. Once baked, allow the cookies to cool completely on a wire rack before proceeding to the filling.
10. For the filling, whisk together 2 cups whipping cream or heavy cream, 2 tablespoons Dutch-processed cocoa powder, 2 tablespoons sugar, and 1 teaspoon espresso powder. Whip until soft peaks form, creating a luscious texture.
11. To assemble, place one cookie on a plate, dollop about a tablespoon of the whipped cream on top, and follow with a second cookie, gently pressing to compress the filling to about 1/4 inch thick.
12. Repeat the stacking process with 4 more cookies, finishing with a generous layer of whipped cream on top.
13. Refrigerate assembled cookies for at least 4 hours, or up to 24 hours, allowing the flavors to meld beautifully.