Chocolate Wafer Cookies (Like Nabisco Chocolate Wafer Cookies)

Name: Chocolate Wafer Cookies (Like Nabisco Chocolate Wafer Cookies)
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 36 2 3/4
Ingredients: 2 ounces unsweetened chocolate (2 squares); 1 cup all-purpose flour, sifted PLUS; 2 tablespoons all-purpose flour, sifted; 3/4 teaspoon double-acting baking powder; 1/4 teaspoon baking soda; 1 pinch salt; 2 ounces sweet butter (1/2 stick); 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1 1/2 teaspoons light cream or 1 1/2 teaspoons milk; 1 egg (graded large)

Submitted by Lindas Busy Kitchen

"Remember the Ice Box Cake back in the 60's and 70's? The ones that used the Nabisco Chocolate Wafer Cookies? Well, this is the recipe to use when you can't find the cookies in the store! It seems a lot of stores are not carrying them anymore, and if you want them, you have to order them at Amazon.com. This recipe is courtesy of Ahmed1 at CDKitchen, and he had very good results using this recipe. NOTE: The preparation time does NOT include the 20-30 minutes in the refrigerator to chill. Keep in mind that the cooking time is 7-8 minutes PER BATCH. Enjoy!"

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Ready In:: 37mins
Ingredients:: 11
Yields:: 36 2 3/4

ingredients

2 ounces unsweetened chocolate (2 squares)
1 cup all-purpose flour, sifted PLUS
2 tablespoons all-purpose flour, sifted
³⁄₄ teaspoon double-acting baking powder
¹⁄₄ teaspoon baking soda
1 pinch salt
2 ounces sweet butter (1/2 stick)
1 teaspoon vanilla extract
¹⁄₂ cup granulated sugar
1 ¹⁄₂ teaspoons light cream or 1 1/2 teaspoons milk
1 egg (graded large)

directions

Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
Sift together the flour, baking powder, baking soda, and salt, and set aside.
In the large bowl of an electric mixer cream the butter.
Add the vanilla and sugar, and beat to mix well.
Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)
Adjust two racks to divide oven into thirds, and preheat oven to 400.
Line cookie sheets with aluminum foil.
Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)
With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.
Leftover pieces of the dough should be pressed together and rerolled.
Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
Bake until the cookies feel almost firm to the touch.
These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
With a wide metal spatula, transfer the cookies to racks to cool.
Store in airtight container.

Questions & Replies

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Reviews

I mixed up the cookies exactly as specified and diverted from there. I did not chill or roll out the dough. I preheated the oven to 400F. I have Calphalon baking sheets (14x17, dark, heavy aluminum) and lined it with parchment paper. I used a disher (2 teaspoon size) and dropped the dough onto the cookie sheet with spacing of about an inch. The cookies expanded a little bit but did not flatten out thinner than pancakes. I did not care how the finished product looked because I was using the recipe to get chocolate wafer crumbs. I ate a bit of dough before baked and a couple of cookies after baked (nice refreshing flavor without being overly sweet. I let the cookies cool and let them sit overnight in a covered and sealed container. I dumped the entire batch into a food processor and processed until fine crumbs. Measuring the mixture (minus my taste testing), I got approximately 2 cups of crumbs from a single recipe. The recipe is a keeper in my opinion and will probably use it again for the "chocolate wafer crumbs". As for any leftover crumbs, they are definitely going on top of a bowl of ice cream when that urge comes up.

Timothy C.
I ended up adding an additional 1/2 cup of flour and the dough was still too soft to work with. As I was planning to crush these cookies for a cheesecake crust, this didn't bother me too much when they fell apart transferring them onto the cookie sheet. 400 degrees in a fan forced oven is too hot - they burnt around the edges, so the second batch went in at 350 and fared much better. They taste good.

tropicaltrisha
OUT OF THIS WORLD COOKIES!!!!! It is also the most GORGEOUS dough I have ever worked with...Loved it! Made a couple of batches, no problem at all!!! Ice cream sandwiches, cookie crusts and cake! Yummy! Thank you so much!

gabrielapeterson_12
So I made these once years ago substituting cocoa powder for the additional two tablespoons of flour. From what I remember, those turned out great. I made them again today following the recipe almost exactly, although I ended up using an extra 1/2 cup of flour to get the dough to a workable consistency like another user had reported. The dough ended up like the smell and texture of a tootsie roll. It did chill, roll out easily between two silicone liners, and bake up quick and crisp. Sadly, there's only a hint of chocolate. Maybe this was due to the additional flour but I have a feeling that two ounces of chocolate really isn't enough to provide the intense flavor of an oreo wafer. When I make them again, I'll be sure to include the cocoa powder like my first time.

Allotta
Great cookies! I made them to use for a chocolate cheesecake crust and it was wonderful! Decided to make it again tonight... and being super tired, I mis-wrote the amount of milk... and I added 1.5*cups* uh-oh. I was going to throw it out, but my roommate said to just go with it, and i did!! I added 1 more cup of flour and 2 more ounces of melted chocolate and voila! yummy cake! (I made a couple cupcakes to taste it and no complaints other than it being a little fragile). i pressed it down flatter in in the pie pan because i still want to make my cheese cake, so here's to hoping it holds up well enough!!

lrn2trvl

see 3 more reviews

Tweaks

So I made these once years ago substituting cocoa powder for the additional two tablespoons of flour. From what I remember, those turned out great. I made them again today following the recipe almost exactly, although I ended up using an extra 1/2 cup of flour to get the dough to a workable consistency like another user had reported. The dough ended up like the smell and texture of a tootsie roll. It did chill, roll out easily between two silicone liners, and bake up quick and crisp. Sadly, there's only a hint of chocolate. Maybe this was due to the additional flour but I have a feeling that two ounces of chocolate really isn't enough to provide the intense flavor of an oreo wafer. When I make them again, I'll be sure to include the cocoa powder like my first time.

Allotta

RECIPE SUBMITTED BY

Lindas Busy Kitchen

Durham, 69

Hi Everyone, I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I  just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do. I even appreciate the ones that tried them and for some reason they didn't work out for you.  Everyone has different tastes, and you can't please everyone all the time.   Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review...  Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that.  However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO   Thanks for trying them anyway  :) Hugs, Linda   My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! My Rating System: 5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. 4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. 3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. I would probably make again sometime. 2 Stars ** This recipe was ok, but I probably wouldn't make it again due to lack of taste, undesireable texture, or unclear directions etc. 1 Star * This recipe was one I didn't like at all. Either the amounts of ingredients were wrong (too little flavor or too much of one/some of the ingredients in the recipe), or the recipe didn't come out right following the directions given. Lack of directions. 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