Crisp and chocolatey, but not overly sweet, these Homemade Chocolate Wafers are a copycat of Nabisco Famous Chocolate Wafers but so much better. Essential for chocolate cookie crumb crusts and perfect with a glass of milk or a cup of coffee.
Essential for chocolate cookie crumb crusts, I sometimes have a hard time finding Nabisco Famous Chocolate Wafers. These Homemade Chocolate Wafers make an excellent substitution with an added bonus – they taste really good! In fact, they’re a little addictive!
These Homemade Chocolate Wafers are super easy to make. No rolling out dough and cutting out circles. Simply roll the dough into a log and chill until firm, then slice and bake.
You can make your Homemade Chocolate Wafers perfectly crunchy and crispy or cook them a little less if you prefer a softer cookie. If they’re too soft after they’ve cooled, just pop them back into the oven a few minutes to crisp up.
Homemade Chocolate Wafers
Ingredients
- 2/3 cup all purpose flour (3.3oz, 94g)
- 6 tablespoons cocoa powder (1.1oz, 32g)
- 1/2 cup sugar (3.5oz, 99g)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 7 tablespoons butter, slightly softened (3.5oz, 99g)
- 1 1/2 tablespoons whole milk
- 1/2 teaspoon vanilla
Instructions
- Combine flour, cocoa, sugar, baking soda, and salt in a food processor. Pulse several times to mix.
- Cut the butter into 4 pieces and add to food processor. Pulse several times.
- Combine the milk and vanilla and with processor running, add to mixture. Process until dough clumps together.
- Remove dough from machine and knead several times so that it is evenly blended.
- Shape the dough into a log about 1 3/4 inches wide and wrap in plastic wrap.
- Refrigerate until firm enough to slice, at least one hour or overnight.
- Preheat oven to 350 degrees F and put the rack in the middle of the oven.
- Line a baking sheet with parchment paper.
- Remove the dough from the plastic and slice into 1/4 inch thick circles. Place 1 inch apart on baking sheet.
- Bake 12-15 minutes, rotating baking sheet half way through baking time.
- Cookies will puff a little then deflate. They will be finished about 1 minute after they deflate. They will be dry but soft.
- Slide cookies and parchment on a rack and let cool completely.
- If cookies aren’t as crisp as you would like after they have cooled, you can put them back into the oven for a few minutes.
Recipe from Alice Meldrich’s Pure Dessert
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That looks delicious
Thanks, Cookie Monster!
This is my kind of cookie; dark chocolate, just so sweetness, and crunchy. And chocolate chip free. In my opinion, chocolate chips are grossly over used. Thanks for such a great recipe, I can tell these cookies will taste much better than Nabisco’s Famous Chocolate Wafers, which I used to board as a teenager.
Hoard, that is, not board. Damn auto correct.
Thank you, Susan! They are perfectly simple! And auto correct gets me every time! 🙂
These wafers look amazing. Will give them a shot. Thanks.
Thanks Jason! Hope you like them!
I could not the Famous Wafers at the store do I googled away and found your recipe. I use the wafers for a cheesecake crust because they are not too sweet. Thank you!
Thanks so much, Karen! That’s exactly why I made them. They’re great in a cheesecake crust!
Does anyone know how many cookies this will yield?
Hi, Paula! This recipe will yield about 28 1 3/4 inch wafers when the log is about 7 inches long, 1 3/4 inches in diameter, and sliced into 1/4 inch slices. Thanks for stopping by!
i wonder how thinly i can slice these. i don’t imagine the log would hold up on a mandolin?
i am trying to replace the Nabisco Famous Chocolate Wafers for the usual “ice box” cake as shown on the box (all these years). i also wonder if Nabisco has discontinued this item.
lately, finding them in the store has been impossible. ever since before Thanksgiving. people want $10 to $15 per box on Amazon!
any hints or tips on thin-handling would be appreciated. i’m going to try a basic recipe as described, first (because these look just so darn wonderful!)
Matthew, that’s exactly why I developed this recipe, to replace the Nabisco Famous wafers. If a very sharp paring knife doesn’t get it as thin as you’d like, you might try slicing it with a thin wire like is used in cheese cutting or perhaps a piece of toothfloss? Freezing the log until it becomes a little firmer may also help. Thanks so much!