Nabisco, famous chocolate wafers, 9oz container, Smells like Home
You can make your own chocolate wafer cookies for pies, sandwich cookies, or icebox cakes.
Since scratch baking is such an important aspect of what I do in my kitchen, it's no surprise that I should find and fall head over heels in love with a version of homemade chocolate wafer cookies that perfectly mimics the packaged and hard-to- find Nabisco Famous Chocolate Wafers).
I knew I would love making chocolate wafers at home because I already make a lot of them.
Thin, light, and intensely chocolatey chocolate wafer cookies are what they are.They are often crushed into cookie crumbs to make pies or ice cream sandwiches.
The basic ingredients for these cookies are the same as they are for cookies.You will need to make these cookies.
You will need a food processor to make these cookies.Here is what you will do.
These cookies can be made into very thin cookies.You can make your own cookie dough by rolling it into a log and then chilling it.
The dough will be cold enough to slice into thin rounds after 2 hours.It cuts like a dream.You can place the rounds on a baking sheet and bake them off in a few minutes.
You won't be sorry you spent a few extra minutes making these slice and bake chocolate gems because you ground up in a food processor for a cheesecake's cookie crust or the base of a peanut butter pie.I put them on top of a chocolate sheet cake.
Chocolate wafer cookies are used in icebox cakes and cupcakes.I love icebox cakes.
You layer chocolate wafers with a filling like whipped cream or pudding for an icebox cake.Thin chocolate cake-like layers are created from the softened chocolate cookies.
The cookies need to be softened so that you can cut through the cake without them flopping around.
You can make ice cream sandwiches with chocolate wafer cookies.Yes!Simply scoop some softened ice cream on top of one cookie and press the other cookie on it.
Ice cream sandwiches can be placed on a baking sheet and frozen for 12 hours.The ice cream sandwiches are similar to the icebox cake in that you want the cookies to be soft before you eat them.
Dark cocoa is the best for making chocolate wafers.The cocoa gives the cookies a deep and dark chocolate color.
Since there is a fair amount of sugar in this recipe, you want to make sure you use unsweetened cocoa and not sweetened cocoa or the cookies will turn out too sweet.
Dutch-processed cocoa can be used.You want to use dark cocoa.I use all of these cocoas and have good results.
The price points for these types of cocoa vary from lowest to highest on the list, but I like them all equally for cookies.
One of the best things about slice and bake cookies is that you can make the dough and store it in the freezer for a long time.Roll the dough into a log and wrap it in plastic.
The best cookies for chocolate pies, sandwich cookies, and icebox cakes are homemade chocolate wafer cookies.You can easily make your own store-bought version.
The cookies can be kept in a container for up to a week.They freeze well, but I haven't tried it myself.
If you plan to use these cookies in place of store-bought chocolate wafer cookies for a chocolate cheesecake or pie crust, you should cut out some of the melted butter in the recipe.The chocolate wafer cookies have a fair amount of butter, but too much butter in the ground up cookies crumbs will cause a mass of crumbs.Trust me.A package of store-bought wafer cookies will yield as much as 9 ounces of these cookies.
If you plan to use these cookies in place of store-bought chocolate wafer cookies for a chocolate cheesecake or pie crust, you should cut out some of the melted butter in the recipe.The chocolate wafer cookies have a fair amount of butter, but too much butter in the ground up cookies crumbs will cause a mass of crumbs.Trust me.
As much as 1 package of store-bought wafer cookies can be found in 9 ounces of these cookies.
When you click on the Amazon links on this page, I earn a small percentage from your Amazon purchases.I don't know who buys what, just what products are purchased.
You can save this recipe and share it with your followers by following Smells Like Home and clicking the Pin button at the top of the recipe card.
Follow along with me in my New England kitchen if you tag what you make with #smellslikehome on social media.
These look great.A good chocolate cookie is something I like to eat.Have you ever used Valrhona cocoa?This can make a difference.
I have used up Hershey's and KAF in the house, so I haven't.I already have an overstocked pantry.
I like the idea of homemade cookies.They have been getting harder and harder to find for me.
I love that first picture.I have to make chocolate wafers when I need them because my stores have stopped carrying them.It is not a terrible thing.
I love that you can use them instead of store bought.Save this and be sure to check it out!
I have made these B4 and they are amazing, and a lot cheaper than the chocolate ones in the box.
I am very excited to try these.I discovered that the popular brand of wafers I have always bought at the grocery store uses partially hydrogenated oil, because my favorite cheesecake has a chocolate wafer crust.Yuck!I would have liked to make my own chocolate wafers sooner.
I think you will love these cookies.Sincegraham cracker crust cookies have a lot of butter in them, I would suggest cutting the melted butter back.Let me know how they turn out for you.
I baked these cookies to get them ready for my dessert.My mother ate a few of them and declared them to be delicious.I told her not to eat a lot of cookies.Their fate is to serve as a dessert.They were allowed to cook a few minutes longer than 15 minutes so that they would be considerably hard, but not burnt.Thank you for posting this recipe.
I'm happy!I like the photo.I can only imagine what these cookies would be like.
This is perfect because I don't feel like running to the store and I want to make a cheesecake.I will make these for a chocolate peanut butter cheesecake.
The question I was going to ask was answered by Chingobingo.I pinned this recipe because I wanted to use it for ice cream sandwiches.How did they hold up in the freezer?I think these will be great because they have been called not sweet.Barb.
Do you think this dough can be used as a crust without first baking it into a cookie?Thanks!
Hello Sam!Absolutely!I made a cappuccino fudge cheesecake a few years ago.I made the cookie recipe as written but I recommend cutting back on the butter in the crust when you go.Let me know how this works for you and what you're doing.
It worked.I rolled it out between sheets of plastic wrap, patted it down, poked it with a fork, and baked it at 350 for half a loaf.It looked like it might stick, but it didn't.I think more attention to rolling it out evenly would solve that as well as more time with the filling in it, because we ate it right after filling, not a patient pair.The only change I would make is to keep the edges thick and cover them so they don't burn, however it was soft enough when I took it out that I was able to knife-off the burnt bits easily.I will do it properly next time, but this will be my go-to from now on, no store bought cookies that are too crumbly anyway.Thanks again.
I'm happy!How did this go for you?It sounds great to use this dough as a crust for a chocolate cream pie.Thanks for leaving a review!
Is it possible to press these between a tortilla press?Looking to make cookies that are very thin.
Is it possible to have a bigger diameter for the log off dough?I think the base of the mini domed raspberries will be 2 inches.
You could make a small log.If you need cookies bigger than that, I would cut the dough out with a cookie cutter.It may be difficult to cut larger logs into smaller rounds.I made a log that yielded cookies that were close to the size of Nabisco's wafer cookies.Unless you will be baking really large cookies, you won't need to change your baking time.I love the idea of dessert with cookies.I would love to see how they turn out.Please tag me so I can see and share it with others.
These are wonderful, as are Alice Medrich's recipes.I want to make them at my mom's place in another country, but she doesn't have a food processor.Do you think it will work with a stand mixer?Thanks.
Hello, Serene!You are going to bring this recipe to another country.I think you can make them with a stand mixer instead of a food processor.I would follow the instructions and pour the slowly milk-vanilla mixer into the side of the bowl with the mixer on medium speed at the end of Step 1.To make sure the ingredients are not sticking too much, you may need to remove the sides and bottom of the bowl.Let us know if making this recipe without a food processor worked for you.Happy travels!
I made these cookies because I wasn't able to buy chocolate wafers in East Tennessee.They are perfect, I followed the recipe and used Hershey's Special Dark Cocoa.Better than Nabisco.It's much cheaper to make.I would like to thank you for sharing this recipe.!
It's great to hear that, Deana!I agree that it is much cheaper than Nabisco.Did you use them in a different recipe?Do you want to leave a star rating on this recipe?This will let others know what a great recipe it is.The star ratings show on the website and in other places are completely anonymous.Thank you!!
I use the store bought chocolate wafers many times to make a log of cookies and whipped cream.With each cookie standing up, the whole thing was covered with whipped cream and chopped walnuts.The chocolate cake/log was made with softened cookies.
Can these cookies be used the same way?I would need to get the same result when I was in the fridge for a few hours.
Hi Janet!These cookies are a homemade version of the store-bought cookie and they will give you a cake-like texture for your icebox cake, which sounds wonderful by the way!The cookies I used for my cupcakes were left in the fridge for a few years.Please come back and let me know how your cake turned out.Happy baking!
I can't wait to make them!Is there a substitute for melted dark chocolate?I have a lot of dark chocolate in the house.I would like to use it before we eat it.).
I have no idea how to swap melted chocolate for cocoa powder in this recipe.You can use the melted dark chocolate for drizzling over the cookies if you pick up a small container of cocoa.Happy holidays and baking!!
I used the same process that I would use for making pastry because I don't have a food processor or mixer.Thoroughly mix the dry ingredients in a wide, flat bottomed bowl, cut in the butter until it resembles coarse sand, then sprinkle on the liquid and mix until the mixture comes together.I didn't need to worry about over mixing because it takes a bit of muscle and time, but gets it done.
Yes!If your pie crust recipe has butter in it, cut it in half.These cookies are very soft.Happy baking!
I haven't had butter in a while.How much would I use if I replaced vegetable oil with something else?Is that a disaster?
I think this is going to be a disaster, but I can't be certain.If the swap doesn't work, halving the cookie recipe the first time would be a good idea.Let me know if you try it with vegetable oil.
These were difficult to make.I made more than a few times and each time was worse than the last.They were stuck to my cutting board when I tried to cut them from the log.They were cut out and put in the oven.The edges were not smooth.I wish I had not bought heavy cream.I have to keep looking for the Nabisco ones.
I apologize for the trouble you have had with this recipe.Maybe the dough log needed to be refrigerated.They stuck to your board because I don't think the dough is designed to be rolled and cut out with cookie cutters.
Hello.I can't find the ones I usually use at the store, so I am making these cookies for the first time.I use them for an icebox torta for a 3′′ x 6′′ pan size, so I think I could just roll out the dough and cut the disks that I need.I don't know how much they will expand so I can make them the right size.I would appreciate it if someone could give me feedback on the questions, I am making the dessert this afternoon.Thank you so much.Linda is a woman.
I was happy with the results of the recipe I made today, which was cookies instead of disks.The cookies were much better than what I was able to get at the store.It was my good fortune that I now know I can have a better product.This is an outstanding recipe and I would like to thank you for sharing it.
It's great to hear that you loved these cookies.Thank you for taking the time to leave a review, Linda!!
These cookies are ADDICTED to me.They have a rich, deep dark chocolate flavor.I don't know if I like them better thin and crisp or a little thicker and chewier.They are so satisfying both ways.I can make some of them.I would like to recommend using fair trade cocoa.Many brands use child/slave labor to produce their chocolate so please look for that on the label when purchasing your chocolate products.
The birthday tradition in our house is to make an icebox cake with these wafers.The cake was amazing when I used Moravian Ginger Wafers last year.Thank you for this recipe, chocolate is a tradition.
I own a lot of salted butter at home.Is it possible to use salted butter instead of the salt in the recipe?Will this be too salty?
If you are going to use salted butter, you can cut out the salt.I think they will be fine.Happy baking!!
Hi!I would like to make a thin mint type of cookie out of these.Do you think I would need to change anything in the recipe if I added a small amount of peppermint extract?
Nope!Nothing to change!I talked to my husband about doing the same thing with this recipe.