Copycat Nabisco Chocolate Snaps Recipes

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FAMOUS CHOCOLATE WAFER COOKIES/CHOCOLATE SNAPS



Famous Chocolate Wafer Cookies/Chocolate Snaps image

This recipe has been changed since the first review. It comes from King Arthur Flour's Cookie Companion, so give it a try if you are looking for something similar to Nabisco's Famous Wafers.

Provided by Claire312

Categories     Dessert

Time 1h20m

Yield 8 dozen, 96 serving(s)

Number Of Ingredients 10

1 1/2 cups flour (6 1/4 oz)
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking salt
3/4 cup unsalted butter, soft
1 cup granulated sugar
2 tablespoons granulated sugar
1 large egg
1 tablespoon water
1 teaspoon pure vanilla extract

Steps:

  • In a medium bowl, combine flour, cocoa, baking powder, and salt.
  • In a large bowl, beat the butter until creamy. Add the sugar, egg, water and vanilla. Beat on high speed for about 1 minute.
  • Stir in the flour mixture until just incorporated.
  • Chill dough for at least an hour.
  • Preheat oven 350 degrees F.
  • Roll 1/8 inch thcik. Use a round cutter to cut 2 1/4 inch circles. Place circles on lined baking sheets and bake for 17 minutes or until they start to smell and appear done.

NABISCO CHOCOLATE SNAPS! THE FINAL



Nabisco Chocolate Snaps! The FINAL image

Easy, delicious and healthy Nabisco Chocolate Snaps! The FINAL recipe from SparkRecipes. See our top-rated recipes for Nabisco Chocolate Snaps! The FINAL.

Categories     Desserts     Snack     Desserts Snack

Yield 144

Number Of Ingredients 11

1 1/2 cup shortening
1 1/2 cup brown sugar
1 cup white sugar
2 eggs
3/4 cup cocoa
1/3 cup milk
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
1/4 tsp. soda
4 cups flour

Steps:

  • Preheat oven to 375 degrees. Cream 1 1/2 cup shortening, 1 1/2 cup brown sugar and 1 cup white sugar. Add 2 eggs and beat. Add 3/4 cup cocoa, 1/3 cup milk and 2 tsp. vanilla and beat. Add remaining ingredients of 2 tsp. baking powder, 1 tsp. salt, 1/4 tsp. soda and 4 cups flour. Form in balls size of walnut and place about 2 inches apart on a cookie sheet. Bake 12 minutes. Smash flat when they come out of the oven while still warm. Makes 144 cookies.

Nutrition Facts : Nutritional Info Servings Per Recipe 144 Amount Per Serving Calories

CHOCOLATE SNAPS



Chocolate Snaps image

Crispy, chocolate cookie.

Provided by Carmela

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 12

Number Of Ingredients 9

2 cups semisweet chocolate chips
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup butter, softened
½ cup white sugar
½ teaspoon vanilla extract
¼ cup corn syrup
1 egg

Steps:

  • Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.
  • Refrigerate until firm, about 30 minutes.
  • Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.

Nutrition Facts : Calories 322 calories, Carbohydrate 44.2 g, Cholesterol 35.8 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 269.7 mg, Sugar 23.7 g

CHOCOLATE WAFER COOKIES (LIKE NABISCO CHOCOLATE WAFER COOKIES)



Chocolate Wafer Cookies (Like Nabisco Chocolate Wafer Cookies) image

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!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 37m

Yield 36 2 3/4

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 46.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 25.9, Carbohydrate 6.3, Fiber 0.4, Sugar 2.8, Protein 0.8

CHOCOLATE SNAPS SUGAR COOKIE



Chocolate Snaps Sugar Cookie image

A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!

Provided by Andrea

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 32m

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons margarine
.563 cup unsweetened cocoa powder
¾ cup butter, softened
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup white sugar

Steps:

  • Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
  • Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 17.4 g, Cholesterol 20.5 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 11.4 g

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