Want to make chocolate wafer cookies for the crumb crust of an ice cream cake, extra fancy s’mores or the bottom crumb crust for a no-bake pie? This recipe has got you covered. It makes enough for 2 pie crusts. You can halve this recipe if you’re making the base of an ice cream cake.
Key Ingredients
unsalted butter
granulated sugar
Lyle’s golden syrup or lt. corn syrup
flour
cocoa powder
Chocolate Cookie (Crumbs) – Recipe
It makes enough for 2 pie crusts. You can halve this recipe if you’re making the base of an ice cream cake. Adapted from Stella Park’s Chocolate Wafer Cookie in Bravetart 2017.
Ingredients
- 8 tablespoons unsalted dairy or vegan butter, softened
- 1/2 cup granulated white sugar (100 grams)
- 3 tablespoons (55 grams) golden syrup (or light corn syrup)
- 1/2 teaspoon baking soda
- 1/4 teaspoon diamond kosher salt
- ½ teaspoon vanilla paste or extract
- 1 and ¼ cups (160 grams) sifted all-purpose flour
- 1/3 cup (35 grams) cocoa powder (2-4 tablespoons for dusting)
Step One
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a large mixing bowl, or the bowl of a stand mixer, mix butter, sugar, golden syrup and vanilla on medium high until fluffy (about 3 minutes).
Step Two
Sprinkle baking soda and salt over top and mix until combined.
Step Three
Sprinkle all-purpose flour and cocoa powder over top of the dough and mix on low until dough comes together to form a ball. If dough is very soft, chill in the fridge for 10-20 minutes.
Step Four
Line counter top with a large piece of wax paper or parchment paper. Sprinkle cocoa powder over the paper and then roll out cookie dough to about ¼ inch thickness, sprinkling more cocoa powder over the dough and under as needed. I like to use a piece of wax paper over top to make it easier to roll out the dough. Using a dinner knife cut dough into roughly 2×2 inch squares. Or make them bigger and use them for s’mores. 🙂
Step Five
Place chocolate cookie squares on baking sheet about ½ inch a part. Bake for 10-12 minutes until cookies are done. This is the hardest part. You want them to cook long enough to get crispy, but don’t let them burn. Allow cookies to cool completely.
They can be stored in an airtight container at room temperature for about a week.