If I were a betting lady, I’d wager that you have a box of Nilla Wafers in your cupboard. They’re one of those time-honored treats kids love and you probably grab a handful yourself every now and then. There’s just something irresistible about those sweet cookies, soft throughout with a slightly golden and crispy outside. But do you know what’s in them? High fructose corn syrup? Partially hydrogenated cottonseed oil? No thank you.
This recipe makes a ton of chocolate (yes, chocolate, how’s that for a twist?) vanilla wafers, and I bet you already have all the ingredients in your kitchen. It’s also perfect for freezing a bunch for later. If you want to go for a classic vanilla wafer, simply omit the cocoa powder. But why on earth would you want to do that?
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
⅓ cup sugar
2 teaspoons pure vanilla extract
1 large egg
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In the bowl of a standing mixer, or in a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the vanilla and egg and mix for another minute, scraping down the sides of the bowl as you go.
5. Add the dry ingredients to the wet ingredients and mix until combined.
6. Form the dough into a disk and refrigerate for 30 minutes.
7. Using a teaspoon measure, scoop the dough into small balls and place on a parchment- or Silpat-lined baking sheet. Flatten each ball into a disk.
8. Bake for 15 minutes, or until puffed a bit and dry to the touch. Cool on a wire rack.