This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. To learn more, please read my disclosure policy.
Last Updated on August 31, 2022 by Aimee
Another of my childhood favorites at Christmastime are these Chocolate Walnut Wafer Cookies. Shaped like a cookie with a tender, cake-like interior, slightly crisp from being rolled in sugar and finally, topped with a walnut half. These are SO delicious! If you are allergic to nuts, simply omit the walnut.
The origins of the recipe
As with most recipes in my family, no one quite remembers where it came from but I do still have this handwritten recipe card from my mom. Since it was slightly vague, we’ve adjusted it a bit over the years.
Ingredients you’ll need to make Chocolate Walnut Wafer Cookies
- All Purpose Flour
- Baking Powder
- Baking Soda
- Butter, softened
- Brown Sugar (I use light brown sugar, but dark might have made a nice difference)
- Unsweetened Baking Chocolate, melted
- and an Egg
To finish the cookies:
- Sugar, for rolling
- Walnut Halves
About the chocolate…
Since the original recipe used “baking squares”, this is an area where we felt it was a little fuzzy. Two of these bars left us with a cookie that lighter in color. Still delicious, but not as rich. For my recipe today, I am using 4 of these rectangles. The amount of four rectangles equates to one ounce.
In the bowl of an electric mixer, beat brown sugar and softened butter. Add the wet ingredients including the melted chocolate.
Next, whisk together the dry ingredients and add to the mixer.
When you first see this dough, you’ll be concerned at how soft it is. But don’t fret! This dough requires chilling before we can use it. At least and hour or so.
I use this cookie scoop to make balls that I drop directly into sugar for rolling.
Place all of the balls onto a lined baking sheet and using a small juice glass or measuring cup, give them a light press. We used to make these thinner, but the puffier cookies give you more of that cake-like feel and I prefer that.
Before adding the walnut, roll one more time into the sugar. Top with the walnut half and give a light press so that it will adhere during baking.
When they are baked, they are large and light and hard to resist when warm. I always sneak a few warm ones 🙂
Here’s a closer look at that cake-like interior. Just amazing. Yum!
Did you make my recipe for Chocolate Walnut Wafer Cookies? Leave me a comment to let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing your creations 🙂
Chocolate Walnut Wafer Cookies
- Stand Mixer
- Cookie Scoop
- Lined Baking Sheet
- 2 c All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 3/4 c Butter softened to room temperature
- 3/4 c Brown Sugar
- 1 oz Unsweetened Baking Chocolate melted
- 1 large Egg
- 1 tsp Vanilla Extract
- 1/4 c Milk
- Sugar for rolling
- Walnut Halves optional
- Cream together the brown sugar and room temperature butter.
- Whisk together the wet ingredients, melt the chocolate and add the dry ingredients to the creamed butter/sugar. They do not need to be added separately or in any particular order.
- The dough will be very sticky. You'll need to cover the dough and refrigerate for at least an hour or so.
- Preheat oven to 350 degrees and line baking sheets with parchment or silicone mats.
- Using a cookie scoop, place mounds directly into sugar and roll. Place on a lined cookie sheet and using a small glass or measuring cup, lightly press to flatten. Dipping the glass in the sugar will keep it from sticking. Coat the flattened rounds in sugar once again.
- Place a walnut half on each round and lightly press.
- Bake for about 12 minutes and allow to cool for 5 minutes on the baking sheet until they are firm enough to remove to a rack to cool completely.
- Store covered at room temperature.