These are a big favorite here, and frequently requested, and they are eaten very quickly by visitors, too.
These are dairy & gluten free. They could also be egg, corn, and soy free with ingredient adjustments. I have made them with egg substitutes, and they were tasty.
- 1 stick (8 oz) margarine or shortening, softened
- 1 tsp kosher salt
- 2 tsp vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs (or equivalent Egg Replacer)
- 1 1/4 cup sorghum flour (or amaranth, or bean, or pea)
- 1 cup rice flour or starch (arrowroot, corn, tapioca)
- 1/4 cup cocoa
- 1 tsp baking soda
- 2 cups chocolate chips
Preheat oven to 375. line baking sheets with parchment paper/Silpat or oil well.
Cream butter and sugar. Add salt & vanilla. Beat until smooth. Add eggs, one at a time, and beat until well combined.
Combine both flours, cocoa, and baking soda. Add the flour mixture and beat on low. Stop a few times to scrape sides with rubber spatula
Fold in chocolate chips. The dough will be very stiff.
Chill mixture for 2 hours (this is the hardest part)
Scoop into heaping tablespoon -size balls (or use a cookie scooper) and set 2 inches apart on baking sheets
Flatten dough to about 1/2 inch thickness and bake 12-14 minutes or until browned (these cookies should be relatively crisp, do not under bake)
Let baked cookies stand a few minutes before transferring to a wire rack to cool completely.