A homemade version of the discontinued cookie so you don’t have to bid farewell to your favorite desserts.
While this recipe for chocolate wafers might not taste identical to the iconic version, it does come close.
So close, in fact, theSouthern LivingTest Kitchen said they “cracked the code.”

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Bold black cocoa gives the cookies their distinct taste and ebony hue.
Overall, these cookies are thin, buttery, and wonderfully crisp.
What Is a Chocolate Wafer?

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They boast a warm chocolate flavor that contrasts nicely with the sweeter ingredients of dessert recipes.
Chocolate wafers also make great snacks on their own, especially for people who prefer simple, unfussy desserts.
A few chocolate wafers would be great with tea or coffee, too.

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(Refined is neutral in flavor, whereas virgin retains its coconut taste.)
Where can I find black cocoa powder?
You’re not likely to walk into your neighborhood grocery store and find this throw in of cocoa powder.

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We like King Arthur’s Black Cocoa Powder.
Did Nabisco Discontinue Chocolate Wafers?
Yes, parent company Mondelez International recently discontinued Nabiscos Famous Chocolate Wafers from its product line.

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So if youve noticed these cookies have been hard to find on store shelves, the discontinuation explains why.
(Sorry to have to break the news!)
What Can I Substitute for Nabisco Chocolate Wafers?

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A pre-made chocolate pie crust could also do the trick in a pinch.
How Long Do Chocolate Wafers Last?
Keeping it chilled makes it easy to work with.

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)all-purpose flour
3Tbsp.
(about 3/4 oz.
Cut cookies:
Uncover dough.

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Cut dough using a 2-inch round cutter.
Let cool completely on baking sheet on a wire rack, 30 minutes to 1 hour.
(Cookies will become crisp as they cool.)

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Reroll and repeat chilling, cutting, and baking process with remaining dough as needed.
Store in a airtight container at room temperature for up to 5 days.
Test Kitchen Note
Freezing is the ideal and most efficient way to chill this dough.

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If you must refrigerate it instead, youll need to let it chill for a longer period until firm.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley