Chocolate Wafer Cookies Like Nabisco Chocolate Wafer Cookies
Recreate the nostalgic, crisp perfection of Nabisco’s famous chocolate wafer cookies with this easy homemade recipe! These Chocolate Wafer Cookies deliver the same deep cocoa flavor and satisfying crunch you love, making them perfect for snacking on their own or as the base for decadent desserts like icebox cakes. Made with simple pantry staples like Dutch-processed cocoa powder, cold unsalted butter, and pure vanilla extract, these cookies come together effortlessly in just under an hour. Rolled thin and baked to crisp perfection, they boast a delicate texture and rich chocolaty taste that's irresistible. Whether you're looking to replicate a classic treat or explore a new baking project, these versatile wafers are sure to impress.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder (preferably Dutch-processed)
- 0.75 cups granulated sugar
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (cold, cubed)
- 4 tablespoons whole milk
- 1 teaspoons pure vanilla extract
Instructions
Preheat your oven to 325°F (170°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, mix the milk and vanilla extract. Slowly pour the wet ingredients into the dry mixture, stirring with a fork or spatula until a dough forms. Be careful not to overmix.
Divide the dough in half. Place one half between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Repeat with the other half of the dough.
Using a round cookie cutter (about 2 inches in diameter), cut out circles from the rolled-out dough and place them on the prepared baking sheets, spaced about 1 inch apart.
Gather the scraps of dough, roll them out again, and repeat until all the dough is used up.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm and the centers look slightly set. Do not overbake, as the cookies will crisp up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 342.8 g | 125% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 155.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
