Without naming names, mostly because I’m a total chicken and I get enough mud slung in my general direction these days thankyouverymuch, I’d like to make clear that I don’t look too favorably upon most ‘popular’ food magazines these days.
This opinion I have is due in no small part to their treatment of ice cream sandwiches and the apparent ease with which they can be made with pretty much any sort of cookie. As if!
If you’re looking for satisfaction from an ice cream sandwich, there’s no two ways about it. You’re gonna need thin and chewy cookies. Remember my recipe for a gluten-free Chipwich? Yeah. It’s like that, then.
If I never have to look at even one more picture of some perfectly coiffed “mom” handing a jauntily wrapped scoop of ice cream between two thick, obviously crunchy cookies, it’ll be too soon.
Have you ever tried to take cookies like this (a favorite of mine, mind you), and try to press them into service as an ice cream delivery system? They crack, they shatter, and they mock you shamelessly!
These chocolate cookies are perfectly thin and chewy, with a rich and deep chocolate flavor and just the right amount of sweetness. All I ask is that you be willing to chill the rolled out dough before you cut out shapes from it, and it should be smooth sailing. Then, when you bite into the sandwich, the cookie and the ice cream will yield in the very same way, at the very same time.
*Ice cream sandwich bliss*
Otherwise,the dough will stretch and maybe tear as you try to move it to the baking sheet.
And do try to use Dutch-process cocoa powder, since it really does make a terribly superior cookie, especially when it comes to such a simple recipe. But if you will not, there is a note about how to use natural unsweetened cocoa powder instead.
|Soft Gluten-free Chocolate Wafer Cookies|
- 1 3/4 cup (245g) high-quality all-purpose gluten-free flour
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup (40g) Dutch-process unsweetened cocoa powder
- 1/2 cup (109g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 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 1/4 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.
If you do not want to use Dutch-process cocoa powder, use an equal amount by weight of natural unsweetened cocoa powder and add 1/8 teaspoon baking soda to the dry ingredients, and whisk well. The flavor and color will not be the same.
P.S. Thank you all for your support in buying a copy of My Cookbook. I am deep in my review of the copyedited files for the new book, Shoestring Quick & Easy, and I can’t wait for you to see it this October. The cover art should be up on Amazon soon!