Tuesday, April 1, 2014

Ice Cream Sandwich Chocolate Wafer Cookies


  • 1¾ cup (245g) high-quality all-purpose gluten-free flour
  • ¾ teaspoon xanthan gum (omit if your blend already contains it)
  • ½ cup (40g) Dutch-process unsweetened cocoa powder
  • ½ cup (109g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon kosher salt
  • 3 tablespoons (42g) unsalted butter, melted and cooled
  • 6 tablespoons (72g) vegetable shortening, melted and cooled
  • 2 extra-large eggs at room temperature, beaten
  • 2 teaspoons pure vanilla extract


Preheat your oven to 325 degrees F. Line rimmed baking sheets with parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, brown sugar, granulated sugar and salt, and whisk to combine well. Add the butter, shortening, eggs and vanilla, mixing to combine after each addition. The dough should come together, and be smooth and pliable.

Divide the dough into two equal portions, and place each between two sheets of unbleached parchment paper. Roll each into a rectangle about ¼ inch thick, and place both rectangles in the freezer for 10 minutes or until firm.

Remove the rolled out dough from the freezer, and cut into shapes (I used a 3 inch round cookie cutter – round is easiest for ice cream sandwich making). Place the cutouts about 1 inch apart on the preapred baking sheets. With a toothpick or wooden skewer, poke 5 to 6 evenly-spaced holes toward the center of each cutout.

Place the baking sheets, one at a time, in the center of the preheated oven and bake, rotating once during baking, for about 7 minutes or until the top of a cookie springs back when pressed gently. Do not overbake. Remove from the oven and allow to cool on the baking sheet until firm.


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