Gluten Free Chocolate Chip Cookies

Name: Gluten Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3-4 dozen, 36 serving(s)
Ingredients: 1 1/2 cups sweet rice flour (this is not ordinary rice flour); 1/2 cup tapioca flour; 1/4 cup millet flour; 1/4 cup teff flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons salt (yes thats a lot of salt, but i thought they were just fine); 1/2 cup softened butter; 1/2 cup brown sugar; 1 cup white sugar; 1/2 cup hot chocolate powder (i used half unsweetened cocoa and half hot chocolate mix); 3 eggs; 1 tablespoon vanilla; 4 ounces dark chocolate, chopped into chunks

Submitted by valgal123

"I tried these cookies the other day and totally messed up. They were still super good! I cut the recipe in half and used only one egg. Also i accidentally melted my butter because my brown sugar was hot from trying to moisten it in the microwave. When i made these cookies i didn't want a double chocolate cookie, but since baking soda reacts to chocolate i had no choice. Theses are very good, kinda crisp, and chewy, not porous."

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Ready In:: 45mins
Ingredients:: 14
Yields:: 3-4 dozen
Serves:: 36

ingredients

1 ¹⁄₂ cups sweet rice flour (this is not ordinary rice flour)
¹⁄₂ cup tapioca flour
¹⁄₄ cup millet flour
¹⁄₄ cup teff flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt (yes thats a lot of salt, but i thought they were just fine)
¹⁄₂ cup softened butter
¹⁄₂ cup brown sugar
1 cup white sugar
¹⁄₂ cup hot chocolate powder (i used half unsweetened cocoa and half hot chocolate mix)
3 eggs
1 tablespoon vanilla
4 ounces dark chocolate, chopped into chunks

directions

Preheat the oven to 350°.
If you have one, lay down your Silpat on your baking sheet. If you don’t, then you should buy one. But for now, line the baking sheet with parchment paper.
Mix together all the gluten-free flours (remember to measure them accurately, since every ounce counts here), plus the baking powder and soda. Don’t forget the salt! Set this bowl aside.
Using the paddle attachment on your stand mixer, cream the butter, sugars, and hot chocolate powder together, briefly, until they are mixed well and starting to grow fluffy. (This should be about two minutes.)
Add the eggs and gluten-free vanilla. Put in all of the flour mixture at once and stir briefly, until just mixed. Add the chocolate chunks, then chill the mixture in the refrigerator for at least fifteen minutes. (I chilled only half of my dough and didn't see any difference in the chilled dough vs. not chilled.).
For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your hand,(i just rolled dough into balls and pressed down with hand) onto the Silpat or parchment paper. Bake for about twelve to fourteen minutes, depending on your oven. When you remove the cookies, the tops will be ever-so-soft. Allow them to cool on a baking sheet for ten minutes before removing to a plate, or your mouth. (i didn't bother with the cooling on the baking sheet and they were just fine.).