½ teaspoon vanilla extract (omit if you’re using fancy cocoa powder!)
1 cup flour
⅔ cup cocoa powder
½ teaspoon salt
½ teaspoon baking soda
+Parchment or wax paper
In a medium bowl. combine the butter, sugar, honey and vanilla extract and mix until evenly incorporated. Gently stir in flour, cocoa powder, salt and baking soda and mix just until combined.
Divide the dough in half. Flatten each half between two pieces of parchment or wax paper to ½-inch thickness. Using a cup or a 3” round cookie cutter, cut dough rounds as close together as possible. Refrigerate or freeze the entire sheet of dough until firm, about 5 mins.
Heat the oven to 325°F. Spray or line a sheet pan.
Pop your chilled rounds off the parchment and transfer them to the baking sheet, spacing 1/4” apart (they don’t spread in the oven!).
Bake at 325°F for 10- to 12 minutes until the edges are set and the center is no longer glossy (it’s hard to know when a chocolate wafer is baked properly so set a timer!). Cool the rounds completely before eating, sandwiching or layering into a snap.
(Reshape your dough scraps into a ball and roll out anew. Repeat with the second half of the dough still In the bowl.)