These Homemade Chocolate Icebox Cookies are a crisp, deeply chocolatey treat, perfect for layering in icebox cakes or making your favorite dessert crusts. Whether you’re looking for a nostalgic alternative to store-bought chocolate wafers or craving a delicious snack, these cookies hit all the right notes.

Homemade Chocolate Icebox Cookies

Why You’ll Love This Recipe

If you’ve ever missed Nabisco’s chocolate wafers, this recipe is for you! These homemade cookies are a fantastic substitute with their perfect balance of crispness and chocolate flavor. You can use them in icebox cakes, as a crust for cheesecakes, or simply enjoy them as a snack. The best part? You can make a big batch and have cookies ready whenever you need them. Plus, the combination of semisweet chocolate and Dutch process cocoa creates a rich, satisfying chocolate flavor that will leave you craving more.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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 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 sides and bottom of the bowl as needed.
Add the flour mixture and mix until just combined. The dough should be soft but not sticky. If it’s too sticky, chill the dough in the refrigerator for 10-15 minutes.
Divide the dough in half and roll each half into a 6-inch long log, about 2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for 2 hours. (Rotate the logs after 30 minutes so they don’t flatten on one side.)
Preheat the oven to 325℉. Line two baking sheets with parchment paper.
Unwrap one dough log and slice it into ¼-inch thick discs. Place the slices 1 ½ inches apart on the prepared baking sheets.
Bake for 14 minutes, rotating the pans halfway through. Allow the cookies to cool on the pan for a couple of minutes before transferring them to a wire cooling rack.

Servings and Timing

Servings: About 45 cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Chilling Time: 2 hours
Total Time: 2 hours 24 minutes

Variations

Make Icebox Cake: Layer these cookies with homemade whipped cream to make a delicious icebox cake.
Dip the Cookies: For an extra indulgent treat, dip these cookies in melted white chocolate or drizzle them with icing made from confectioners’ sugar, milk, and vanilla.
Halve the Recipe: If you’re looking for a smaller batch, simply cut all the ingredients in half and form one log of dough.
Make a Cookie Crust: Use these cookies in place of an Oreo crust for a chocolatey twist on any dessert.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Freezing: To preserve freshness, freeze baked cookies for up to 3 months. Wrap stacks of 5-7 cookies in plastic wrap and place them in an airtight container or zip-top bag to prevent freezer burn.

FAQs

1. Can I use regular cocoa powder instead of Dutch-process cocoa?

Yes, but using Dutch-process cocoa gives the cookies a smoother chocolate flavor. If you use regular cocoa powder, the taste will be a bit more bitter.

2. Can I freeze the cookie dough?

Yes! You can freeze the logs of dough for up to 3 months. Defrost in the refrigerator before slicing and baking.

3. Can I use salted butter?

It’s best to use unsalted butter, as different brands of salted butter can have varying amounts of salt, which may affect the flavor.

4. How thick should I slice the cookies?

Slice the dough into ¼-inch thick discs for a nice, crispy texture.

5. Can I add mix-ins like chocolate chips or nuts?

Absolutely! You can fold in mini chocolate chips or finely chopped nuts for added texture and flavor.

6. How can I prevent the dough from flattening on one side while chilling?

Rotate the dough logs every 30 minutes while chilling to avoid flattening. You can also rotate the logs while slicing them.

7. Can I use margarine instead of butter?

While margarine can be substituted, the cookies may have a slightly different texture and flavor. Butter is preferred for its richness.

8. What can I do if my dough is too sticky?

If the dough is sticky, chill it for an additional 10-15 minutes to make it easier to slice.

9. Can I make the dough in advance?

Yes, you can chill the dough in the refrigerator for up to 48 hours or freeze it for up to 3 months.

10. How do I know when the cookies are done baking?

The cookies will be firm around the edges but slightly soft in the center when done. They will firm up as they cool.

Conclusion

These Homemade Chocolate Icebox Cookies are the perfect treat for anyone craving a deeply chocolatey snack or a reliable dessert crust. With their crisp texture and rich flavor, they’re incredibly versatile and easy to make. Whether enjoyed as-is or used in other recipes like icebox cake, these cookies will quickly become a go-to in your baking repertoire.