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
- ⅔ cup all purpose flour (3.3oz, 94g)
- 6 tablespoons cocoa powder (1.1oz, 32g)
- ½ cup sugar (3.5oz, 99g)
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 7 tablespoons butter, slightly softened (3.5oz, 99g)
- 1 ½ tablespoons whole milk
- ½ teaspoon vanilla
- 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 ¾ 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 ¼ 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
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!
I used the Nabisco’sFamous Wafers and I don’t want to spend $6.99 for them so I’m gonna try this recipe and I hope it will do. I’ll let you know ASAP. Thank you for posting this recipe.
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!
g or k jones
Crazy people are selling the nabisco famous wafers online for thirty dollars a box. NO 🙁 . Thanks for the recipe!
They're so hard to find and so easy to make at home! Thanks so much!
I made this with whole wheat flour instead of white flour. It was fine. I did not have a food processor and it was fine doing it with a spoon in a bowl. I did burn the cookies on the bottom but still ate them. Maybe my oven was too hot or maybe I left them in too long. I can see how thinner cookies would have even greater risk of burn. The reason to cool the dough is so it will not stick to the knife and lose its form. My second batch suffered that fate. I cooled in freezer for about 45 minutes in a zip lock bag. I ate all but two cookies in one night. I may try using 1/2 butter and half vegetable oil and see what happens. I don't think eating almost 7/8 of a stick of butter in one night is that great of an idea. I also liked how easy this was to make. On some of the cookies I added whole pecans which was a nice addition. Thanks.
Thanks for the feedback!