Nabisco Famous Chocolate Wafer Cookies Copycat

When I found out Nabisco discontinued their Famous Chocolate Wafer Cookies a few years ago, my heart nearly dropped. What was I supposed to do without them?! My poor icebox cakes!

I couldn’t stop thinking about those nostalgic little chocolate wafers, so I knew I had to try recreating them at home. I tracked down the packaging online and did my best to stay true to the ingredients. One thing, though: I SWEAR I remember seeing coconut oil on the original ingredient list, but the packaging I found listed canola oil. So, I decided to use both.

The result is a thin, chocolatey, delightfully crisp wafers that are perfect for snacking straight off the baking sheet or layering into a classic chocolate icebox cake.

A little tip: If you prefer a crispier cookie, just leave them in the oven a bit longer until they’re baked to your liking.

Now, who’s ready to bring back the chocolate wafer icebox cake of their childhood?

Chocolate Wafer Cookies

Ingredients:

1 cup all-purpose flour

1 cup confectioners' sugar

¼ cup granulated sugar

½ cup black cocoa powder (I used King Arthur)

½ cup water

1 ½ teaspoon vanilla extract

½ teaspoon baking soda

3 tablespoons coconut oil, melted

2 tablespoons canola oil

¼ teaspoon table salt 

Steps:

1. Mix the dry ingredients. In a bowl, whisk together the flour, confectioners’ sugar, granulated sugar, black cocoa powder, baking soda, and salt.

2. Add the wet ingredients. Stir in the water, vanilla extract, melted coconut oil, and canola oil. Mix until a smooth dough forms.

3. Chill the dough. Cover the dough and refrigerate for 30 minutes to make it easier to handle.

4. Preheat the oven. Heat the oven to 325°F. Line baking sheets with parchment paper.

5. Scoop the cookies. Use a small cookie  scoop (about 1 tablespoon size) to scoop the dough on the prepared baking sheets at least 2 inches apart.

6. Bake. Bake for about 18 minutes at 325°F, or until the cookies are set. I used a spatula to flatten them out a bit more right when they came out of the oven.

7. Cool. Let the cookies cool on the baking sheet before transferring them to a wire rack. They will firm up more as they cool. Store in a tin or sealed container away from moisture. Eat or use in a classic icebox cake layered with fresh whipped cream or cool whip!! Let sit overnight so it softens :)