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Make the dough as if pie dough: Mix dry. Cut in butter until course crumbles, add liquids and mix, knead by hand (see below for mixer or food processor options).
Transfer the cookie dough to a work surface and knead it a couple of times to fully incorporate all of the ingredients. Divide the dough in half and shape each half into a long and narrow log, about 1 ¼ inches to 1 ¾ inches in diameter. Depending on how large you want your wafer cookies to be will determine how thick to form the log. Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to a week.
Position the oven racks to the upper and lower thirds of the oven. Preheat oven to 350° F. Line baking sheets with parchment paper.
Slice the dough logs into approximately ⅛-inch thick slices and lay the dough rounds on the baking sheets about 1 inch apart. I formed my dough into 1 ¼-inch diameter logs and was able to fit 24 cookies on each of my baking sheets.
Bake for 10-12 minutes, rotating pans from back to front and top to bottom halfway through the baking time. The cookies will be finished baking about 1 ½ minutes after the puffed-up dough deflates so try to keep an eye on them. Cool the cookies on the baking sheets on wire racks for 5 minutes then transfer the cookies to the racks to cool completely – they will crisp up as they cool.
*For food processor fitted with the metal blade: add the flour, cocoa powder, sugar, salt, and baking soda. Pulse the ingredients a few times to combine thoroughly. Dollop the butter around the dry ingredients and pulse a few more times until the butter starts to incorporate and large chunks begin to form. Mix the milk and vanilla together in a small bowl. With the mixer running, pour the milk mixture into the feeding tube in a slow and even stream until the cookie crumb mixture starts to form together and ball up on the sides of the bowl.
Or for stand mixer - I would follow the instructions as they are written and pour the slowly milk-vanilla mixer into the side of the bowl with the mixer on medium speed at the end of Step 1. You may need to scrape down the sides and bottom of the bowl during Step 1 to ensure the ingredients are not sticking too much.
Storage: The cookies will keep for up to a week at room temperature if kept in an airtight container. Supposedly they freeze really well too but I haven’t tried it myself.
Notes:
Dough can freeze for months: Simply roll the dough into a log and wrap it tightly in plastic wrap. Allow the dough to thaw in the fridge overnight before you slice it.
If you plan to use these cookies in place of store-bought chocolate wafer cookies for a chocolate cheesecake or pie crust, cut out 1 to 2 tablespoons of the suggested amount of melted butter in the crust recipe. These chocolate wafer cookies contain a fair amount of butter and too much added butter in the ground up cookies crumbs will yield an absurdly wet mass of crumbs. Trust me.
Nine ounces of these cookies (or about ⅔ of the recipe) will yield as much as 1 package of store-bought wafer cookies contain.