Marie, here's a recipe I have used with lots of success. If you want to use the wafers for a crumb crust, bake them a little more "done" than you would for wafers to use whole.

BITTERSWEET CHOCOLATE WAFERS
Newsgroup: rec.food.baking
Date: 12/14/1998
Author: Gail de Prosse

Here is a fabulous recipe from the December '95 Food and Wine magazine. It is not too sweet, crispy and chocolatey (especially if you use a high quality cocoa like Pernigotti from Williams Sonoma). It's the wafer used in ice box cakes (only better). These are fun to make!

(makes about 4 dozen 2-inch cookies)

3/4 cup all-purpose flour
1/2 t. baking soda
1 stick unsalted butter, softenend
2/3 cup dark brown sugar
1/2 t. salt
1/4 cup plus 2 T. unsweetened cocoa powder, sifted
1 t. vanilla extract
2 large egg whites, at room temperature
about 2 ounces assorted nuts for decorating (*I use pecan halves)

Preheat oven to 325 F. In a small bowl, sift the flour and baking soda; whisk to combine. In a medium bowl, using an electric mixer, cream the butter, brown sugar and salt until light and fluffy. Beat in the cocoa powder and vanilla. Scrape down the bowl with a spatula. Add the egg whites, one at a time, beating after each addition. Stir in the sifted dry ingredients.

Line two cookie sheets with parchment paper. Fit a pastry bag with a 3/8 inch tip (*I just use the coupler). Pipe thick 1 1/4-inch mounds about 2 inches apart. Place 1 nut (or 4-5 pine nuts) in the center of each mound.

Bake the cookies for 15-20 minutes (*I baked mine for about 12), or until the centers spring back somewhat when gently pressed. Let cool 10 minutes, then transfer to racks to cool completely. The cookies will keep for up to 1 week in an airtight container or 1 month in the freezer.