Ingredients
one and a half cups sweet rice flour
one-half cup tapioca flour
one-quarter cup millet flour
one-quarter cup teff flour
one teaspoon baking soda
one teaspoon baking powder
two teaspoons salt
one stick salted butter, softened
one-half cup brown sugar
one cup white sugar
one-half cup Dagoba hot chocolate powder with chilis
three eggs
one tablespoon vanilla extract
four ounces dark chocolate, chopped into chunks
Preparation
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.
For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your 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.
