Chocolate Wafer Cookies
Rich chocolate cookies that are perfect for making ice cream sandwiches, cakes, and pie crusts. Or simply with a glass of milk.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 8 Servings (3 cookies each) 1x
- Category: Dessert
- Cuisine: American
- 1 1/2 sticks Butter ((12 TBS or 3/4 cup) Softened)
- 1/2 cup Brown sugar
- 1/2 cup White sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 1/4 cups Bob's red mill 1 to 1 gluten free flour
- 1/2 cup Cocoa powder- Dutch processed
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- In a stand mixer cream together the butter and sugars. Then add the egg and vanilla and mix to combine.
- In a separate bowl combine the remaining ingredients and whisk together.
- With the mixer of low, slowly add the dry ingredients to the wet. Once the ingredients are combined turn up the mixer and whip for 2 minutes.
- After dough has been whipped scoop it on to a large sheet of plastic wrap and carefully roll into a log, roughly the size you want the cookies. Alternatively you can scoop the dough into a cookie press.
- Chill the dough for at least 1 hour.
- Just before the hour is up preheat the oven to 375F and prep your baking sheets.
- Remove the dough from the fridge. Unwrap from the plastic wrap and slice with a knife or bench scraper into 1/4" thick slices.
- Place slices on the baking sheet and reshape if necessary. Repeat until all the cookies have been cut.
- Work quickly. When this dough warms it becomes very sticky and hard to work with. If the dough starts to give you trouble from warming up too quickly simply wrap it in the plastic wrap and let chill in the fridge till workable.
- Bake cookies for 12 minutes and allow to cool slightly before moving to the cooling rack.
- This recipe makes over 2 dozen large cookies. You can make them smaller and have a higher yield or even bake them in one large sheet to break down into crumbs for a pie crust.
Keywords: Chocolate, Cookies, Gluten free