Chocolate Wafer Cookies (Like Nabisco Chocolate Wafer Cookies) Recipe

"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! "

Step by Step Method

Step 1

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.

Step 2

Sift together the flour, baking powder, baking soda, and salt, and set aside.

Step 3

In the large bowl of an electric mixer cream the butter. Add the vanilla and sugar, and beat to mix well.

Step 4

Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.

Step 5

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.)

Step 6

Adjust two racks to divide oven into thirds, and preheat oven to 400. Line cookie sheets with aluminum foil.

Step 7

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.

Step 8

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.

Step 9

Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even baking. 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.)

Step 10

With a wide metal spatula, transfer the cookies to racks to cool. Store in airtight container.

Tips

No special items needed.

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FanciPantsNanci

These came out pretty good considering I don't bake all that often, but I have been eyeing this recipe for quite some time, and with warm weather here I wanted to have some cookies made up ahead to make some ice cream sandwiches. I stuffed some with vanilla ice cream then rolled them in chocolate sprinkles, and the others I made with butter pecan ice cream, then rolled in chopped pecans. I wrapped them in wax paper, then lined them up in rows, and packed them in freezer bags. They are both delicious and will be gone in no time!