Gluten Free Chocolate Cream Sandwich Cookies Recipe

[erica kindler]

Ingredients:
1/3 Cup Cocoa Nibs
1 1/2 Sticks Sweet Butter
2/3 Cup Dark Brown Sugar
2/3 Cup White Sugar
1 Tablespoon Vanilla Extract
6 Ounces Bittersweet Chocolate 60%+ Cocoa (melted)

Dry Ingredients:
1 3/4 Cup All Purpose Gluten Free Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Cup Cocoa Powder

Chocolate Cream Filling:
4 Ounces Bittersweet Chocolate (60%+ Cocoa chopped)
2 Tablespoons Sweet Butter
1/4 Teaspoon Kosher Salt
1/4 Cup Heavy Cream


Cooking Directions:

1. Heat oven 350 degrees.

2. Grind chocolate nibs in food processor.

3. In a stand mixer bowl add the nibs along with butter and sugars.
Turn on mixer to combine.

4. Add melted chocolate and the vanilla extract to the mixer. Let
fully combine.

5. In a large bowl sift all dry ingredients then add to mixer bowl
slowly. Ounce fully incorporated remove dough, chill for 15 minutes.

6. Gently roll dough out 1/4 inch thick. Note, roll between parchment
paper and if necessary use a little gluten free flour to prevent
sticking.

7. Cut out 3 inch, round cookies. Place on greased cookie sheet.

8. Bake in the oven for 15 minutes.

9. Transfer cookies to cooling rack.

10. While cookies are cooling, we can make the cream filling. Take a
small sauce pot and bring heavy cream to to a boil.

11. In a bowl combine the 4 ounces chocolate, butter, and salt. When
the cream is boiling, pour over chocolate to melt and stir until
smooth. Set aside until it's at room temperature.

12. Next you'll be spreading the cream filling on half the cookies,
placing the other half on top to make a sandwich. Sprinkle very
lighlty with powdered sugar if desired.