Gluten Free Chocolate Wafer Cookies
Crisp and intensely chocolaty, these gluten free chocolate wafer cookies are perfect for cookie crusts, ice cream sandwiches, or sandwiching with buttercream. Their shortbread-style dough bakes into thin, snappy cookies that deliver serious chocolate flavor!
Ingredients
- ⅓ cup (63 g) granulated sugar
- ½ cup (113.5 g) unsalted butter room temperature
- ½ teaspoon vanilla extract
- 1 cup (124 g) 1:1 gluten-free flour with xanthan gum
- ½ cup (40 g) cocoa powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
Instructions
- Whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, butter, and vanilla extract until well mixed but not light and fluffy, about 2 minutes.
- Scrape down the sides of the bowl, then add the dry ingredients.
- Turn the mixer on low until the ingredients are mostly incorporated. Turn off the mixer and scrape down the sides of the bowl. Turn the mixer on medium and mix until well combined but not fluffy, about 2 more minutes.
- Place the dough between two sheets of parchment paper and roll it to about ⅛ to ¼ inch thick. Transfer to a baking sheet and freeze for about 30–60 minutes.
- Once the dough is chilled, preheat the oven to 350°F.
- Remove the dough from the freezer and let it sit at room temperature for about 10 minutes to thaw slightly. Using a 2 ½-inch circular cookie cutter, cut out the dough and place the cookies about 2 inches apart on a parchment-lined baking sheet. Bake for 6–8 minutes, or until set.
- Remove from the oven and let cool completely.
Equipment
- electric mixer or stand mixer
Notes
- You may make this dough ahead of time and freeze it for up to 3 months, but it should be chilled for a minimum of 30 minutes if you are using it right away.
- Re-roll the dough scraps between the two pieces of parchment and repeat the process of chilling, cutting, and baking the cookies.