Crisp, deeply chocolatey cookies that rival Nabisco wafers—perfect for snacking, layering in icebox cakes, or making dessert crusts.

2 cups all-purpose flour

¼ cup Dutch-process cocoa powder

½ tsp salt

1 cup unsalted butter, softened but still cool

¾ cup granulated sugar

½ cup confectioners’ sugar

2 large egg yolks, room temperature

⅓ cup semisweet chocolate, melted and slightly cooled

2 tsp pure vanilla extract

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Whisk together flour, cocoa powder, and salt; set aside.
Beat butter, granulated sugar, and confectioners’ sugar until light and fluffy, about 2 minutes.
Add egg yolks, melted chocolate, and vanilla; mix until combined.
Gradually add dry ingredients and mix until a soft but not sticky dough forms.
Divide dough into two logs (about 6″ long and 2″ in diameter), wrap, and refrigerate for 2 hours, rotating after 30 minutes.
Preheat oven to 325°F. Slice logs into ¼‑inch discs and place 1½″ apart on parchment-lined baking sheets.
Bake for 14 minutes, rotating pans halfway through baking.
Cool on baking sheets briefly before transferring to a wire rack to cool completely.

Dough logs can be stored in the fridge for up to 48 hours or frozen for up to 3 months.
Baked cookies keep in an airtight container for up to a week or freeze well for up to 3 months.
No need to reheat—enjoy at room temperature.
Try using these cookies for icebox cakes or crush into a crust for pies or cheesecakes.