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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!
- 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)
- 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.
I ended up adding an additional 1/2 cup of flour and the dough was still too soft to work with. As I was planning to crush these cookies for a cheesecake crust, this didn't bother me too much when they fell apart transferring them onto the cookie sheet. 400 degrees in a fan forced oven is too hot - they burnt around the edges, so the second batch went in at 350 and fared much better. They taste good.
OUT OF THIS WORLD COOKIES!!!!! It is also the most GORGEOUS dough I have ever worked with...Loved it!
Made a couple of batches, no problem at all!!! Ice cream sandwiches, cookie crusts and cake! Yummy! Thank you so much!
Great cookies! I made them to use for a chocolate cheesecake crust and it was wonderful! Decided to make it again tonight... and being super tired, I mis-wrote the amount of milk... and I added 1.5*cups* uh-oh. I was going to throw it out, but my roommate said to just go with it, and i did!! I added 1 more cup of flour and 2 more ounces of melted chocolate and voila! yummy cake! (I made a couple cupcakes to taste it and no complaints other than it being a little fragile). i pressed it down flatter in in the pie pan because i still want to make my cheese cake, so here's to hoping it holds up well enough!!