Recipe by Linda's Busy Kitchen
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!
Top Review by Timothy C.
I mixed up the cookies exactly as specified and diverted from there. I did not chill or roll out the dough. I preheated the oven to 400F. I have Calphalon baking sheets (14x17, dark, heavy aluminum) and lined it with parchment paper. I used a disher (2 teaspoon size) and dropped the dough onto the cookie sheet with spacing of about an inch. The cookies expanded a little bit but did not flatten out thinner than pancakes. I did not care how the finished product looked because I was using the recipe to get chocolate wafer crumbs. I ate a bit of dough before baked and a couple of cookies after baked (nice refreshing flavor without being overly sweet. I let the cookies cool and let them sit overnight in a covered and sealed container. I dumped the entire batch into a food processor and processed until fine crumbs. Measuring the mixture (minus my taste testing), I got approximately 2 cups of crumbs from a single recipe. The recipe is a keeper in my opinion and will probably use it again for the "chocolate wafer crumbs". As for any leftover crumbs, they are definitely going on top of a bowl of ice cream when that urge comes up.
- 2 ounces unsweetened chocolate (2 squares)
- 1 cup all-purpose flour, sifted PLUS
- 2 tablespoons all-purpose flour, sifted
- 3⁄4 teaspoon double-acting baking powder
- 1⁄4 teaspoon baking soda
- 1 pinch salt
- 2 ounces sweet butter (1/2 stick)
- 1 teaspoon vanilla extract
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons light cream or 1 1⁄2 teaspoons milk
- 1 egg (graded large)
Directions See How It's Made
- 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.
- Sift together the flour, baking powder, baking soda, and salt, and set aside.
- In the large bowl of an electric mixer cream the butter.
- Add the vanilla and sugar, and beat to mix well.
- Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
- 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.)
- Adjust two racks to divide oven into thirds, and preheat oven to 400.
- Line cookie sheets with aluminum foil.
- 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.
- 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.
- Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
- 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.)
- With a wide metal spatula, transfer the cookies to racks to cool.
- Store in airtight container.