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Sunday, January 23, 2011

Homemade Real Chocolate Wafers for Icebox cake

I had the hardest time finding the chocolate wafers in grocery stores for the ice box cake that I posted earlier on this blog. As promised, here I am posting the recipe for home made chocolate wafers, just in case you too can't find the Nabisco Famous brand chocolate wafers in your local grocery stores.

This recipes for Chocolate Wafers is adapted from the Book: Pure Dessert by Alice Medrich.

These wafers are good with anything from tea, coffee to ice cream and can be used to make any fancier desserts, like ice cream sandwiches, pie crumb crusts and icebox cakes. If these are used to make icebox cake, these will take longer to soften than the store-bought wafers, so set aside more time than you normally would.

This recipe makes ~ 40-45 wafers. However, you can cut thinner or thicker than suggested and yielded more or less. So for my recipe for ice box came posted earlier on this blog you would need to make this recipe twice.


• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, plus 1 tablespoon cocoa powder (natural or Dutch process)
• 1/2 cup dark brown sugar, packed
• 1/2 cup plus 2 tables spoon granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 6 table spoon unsalted butter, slightly softened
• 3 tablespoons whole milk
• 1 teaspoon pure vanilla extract


• Combine the flour, cocoa, sugar, salt, and baking soda in a food processor and pulse several times to mix thoroughly.

• Cut the butter into about 10-12 chunks and add them to the bowl.

• Pulse several times. Combine the milk and vanilla in a small cup.

• With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl.

• Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

• Form the dough into a log about 10-12 inches long and 1 1/2 inches in diameter.

• Wrap the log in saran wrap or wax paper or foil, (flattening the end of the roll) and refrigerate until firm, at least 45 min, or until needed.

• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F.

• Line the baking sheets with parchment paper.

• Using a sharp knife, cut the log of dough into slices a scant 1/4-inch thick or thinner, closer to 1/8 of inch. If you’re trying to emulate the store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.

• Place them one inch apart on the lined sheets.

• Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 10-12 minutes.

• The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

• Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely.

• These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

• These cookies should crisp as they cool. If they don’t, you’re not baking them long enough, — in which case per Medrich, return them to the oven to reheat and bake a little longer, then cool again.

Recipe Chocolate Wafers : Adapted from Book: Pure Dessert by Alice Medrich
Credit for Photograph: by Deantini at

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