Homemade Chocolate Icebox Cookies
These chocolate icebox cookies are crisp, deeply chocolatey, and perfect for layering in icebox cakes or making your favorite dessert crusts.
Ever since Nabisco discontinued their chocolate wafers I have been on a mission to make a copycat recipe. These chocolate disc cookies are the perfect substitute if you’re looking for a way to make icebox cake or a chocolate cookie crust! They have a crisp texture and deep chocolate flavor, with just the right balance of sweetness and snap to work in all kinds of desserts.
Why You’ll Love This Recipe
- Copycat for Nabisco chocolate wafers. Use these cookies in any recipe you would use Nabisco chocolate wafers (like icebox cake!)
- Makes a large batch. Use some for a cookie crust and save the rest for snacking!
- Deep chocolate flavor. The Dutch process cocoa and melted semisweet chocolate guarantee and satisfying chocolatey taste.
Ingredient Notes
- All purpose flour: The base for the dry ingredients starts with all purpose flour. Measure it properly with the spoon and level method.
- Cocoa powder: For a deep, smooth chocolate flavor, use Dutch process cocoa powder. You can also use unsweetened cocoa powder, but the flavor will be slightly more bitter.
- Butter: Use unsalted butter that is softened, but still slightly cool. Different brands of salted butter have various amounts of salt added so it’s best to add salt separately and control the amount.
- Granulated sugar: Regular white sugar adds moisture and sweetness.
- Confectioner’s sugar: Also known as powdered sugar, this sweetens the dough and keeps it soft for a melt-in-your-mouth texture.
- Egg yolks: To help bind the ingredients, two egg yolks are used.
- Semisweet chocolate: Melt the chocolate and let it cool slightly before adding. I prefer Ghirardelli chocolate.
- Vanilla: Use 100% pure vanilla extract for the best flavor (not imitation vanilla).
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Make icebox cake. Layer the cookies with homemade whipped cream and let the cake sit overnight. It’s an easy dessert the whole family loves!
Dip the cookies. Melt some white chocolate and dip the cookies in it! You can also drizzle icing on the cookies. Whisk together 1 cup confectioners’ sugar with 2 Tablespoons milk and 1 teaspoon vanilla to make the icing.
Halve the recipe. Want a smaller batch? Cut all the ingredients in half and make one log of dough.
Make a cookie crust. These cookies can be used in any recipe that calls for an Oreo crust. They have a very similar flavor and texture.
How to Make Chocolate Icebox Cookies
- Whisk together the dry ingredients—flour, cocoa powder and salt. Set aside.
- Beat the butter, sugar and confectioners’ sugar until light and fluffy. Add the egg yolks, melted chocolate and vanilla. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Divide the dough in half and form into two logs. Wrap in plastic wrap and chill for 2 hours.
- Slice dough into 1/4-inch thick discs.
- Place the cookies on parchment-lined baking sheets. Bake at 325 F for 14 minutes.
Expert Tips
Measure the ingredients properly. Use a kitchen scale to weigh the flour and cocoa powder. If you don’t have a scale, spoon and level the flour into the measuring cup (don’t pack it down).
Rotate the logs of dough. When chilling the dough, rotate the logs of dough at least once so they don’t flatten on one side. It’s also helpful to rotate the dough logs when slicing as the pressure can make the dough flatten on one side.
Make Ahead and Storage Tips
Make ahead the logs of dough. Chill in the refrigerator for up to 48 hours or freeze for up to 3 months. Defrost in the refrigerator before slicing and baking.
Store cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 3 months. Wrap stacks of 5 to 7 cookies in plastic wrap, then place in an airtight container or ziptop bag to prevent freezer burn. Store in the freezer.
Recipe FAQ
This old-fashioned recipe used an icebox (the early version of a refrigerator) to chill the dough.
I have not tested this method with this recipe, but it should work! Make sure the dough is chilled so the cookies don’t spread.
Yes, but keep in mind the cookies won’t be smooth and slightly more challenging to slice. I suggest 1 cup chopped nuts or mini chocolate chips.
Related Recipes
Check out these other recipes to try!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Homemade Chocolate Icebox Cookies
Ingredients
- 2 cups (250 g) all purpose flour
- ¼ cup (24 g) Dutch process cocoa powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened, but still cool
- ¾ cup (150 g) granulated sugar
- ½ cup (50 g) confectioners’ sugar
- 2 large egg yolks, room temperature
- ⅓ cup (56 g) semisweet chocolate, melted and slightly cooled
- 2 teaspoons pure vanilla extract
Instructions
- In a medium bowl, whisk together the flour, cocoa powder and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter, granulated sugar and confectioners’ sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the egg yolks, melted chocolate and vanilla. Mix until well combined. Scrape down the bottom and sides of the bowl as needed.
- Add the flour mixture and mix just until combined. The dough should be soft, but not sticky. If it’s sticky, place the bowl of dough in the refrigerator for 10 to 15 minutes.
- Divide the dough in half. Roll each half into a 6-inch long about 2 inches in diameter. Wrap each log of dough in plastic wrap and chill in the refrigerator for 2 hours. I suggest rotating them after 30 minutes so they don't become flat on one side.
- Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 325℉. Line two baking sheets with parchment paper. Set aside.
- Unwrap one of the dough logs and slice ¼-inch thin slices. After every slice, turn the log of dough slightly to avoid flattening one side of the log.
- Place the rounds of dough 1 ½ inches apart on the prepared baking sheets. Bake at 325℉ for 14 minutes. Halfway through the baking time, rotate the pans 180 degrees and swap them top to bottom. Cool the cookies on the pan for a couple minutes, then transfer them to a wire cooling rack to cool completely.
