These homemade chocolate wafer cookies are thin, snappy, and packed with intense cocoa flavor. They’re the perfect stand-in for the discontinued Nabisco Famous Chocolate Wafers and shine in icebox cakes, cheesecake crusts, or as elegant sandwich cookies with your favorite filling.
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Best of all, you can make them with simple pantry staples and just a bit of chill time in the fridge.
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INGREDIENTS
1/2 cup/113g (1 stick) unsalted butter, softened
3/4 cup/150g sugar
1/2 cup/100g dark brown sugar, well packed
1 teaspoon/5ml vanilla
1 cup/120g all-purpose flour
3/4 cup/75g cocoa powder
1/2 teaspoon/2ml baking soda
1/4 teaspoon/1ml salt
1/4 cup milk/60ml
3/4 cup/150g sugar
1/2 cup/100g dark brown sugar, well packed
1 teaspoon/5ml vanilla
1 cup/120g all-purpose flour
3/4 cup/75g cocoa powder
1/2 teaspoon/2ml baking soda
1/4 teaspoon/1ml salt
1/4 cup milk/60ml
DIRECTIONS
Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes.
In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter.
Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combine.
Form the dough into two 1 1/2-inch/38mm-thick logs. Wrap well in plastic wrap and refrigerate for at least an hour.
Preheat the oven to 350F/180C/Gas4
Line 2 baking sheets with parchment. Slice the log of cookie dough into 1/8-inch-thick coins. Arrange on the baking sheets with about 1 1/2 inches/38mm between the cookies. Bake for 8 minutes and then rotate the trays back to front and switch from top and bottom racks. Bake for another 2 minutes or until they are dry looking and firm. Because the cookies are so dark, you can’t go by color on these.
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