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Ingredients
- Dry Ingredients
- 3/4 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- Wet Ingredients
- 1 stick plus 3 tablespoons (11 tablespoons) butter, softened
- 2/3 cup (packed) dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon Kosher salt or 1/2 teaspoon table salt
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
Details
Preparation
Step 1
In a medium mixing bowl, whisk together the dry ingredients. Set aside.
In a large mixing bowl, cream the butter for 2 minutes. (Use medium speed on a stand mixer and medium-high on a handheld mixer.)
Add the sugars, salt and vanilla extract. Cream for an additional 2 minutes.
Turn off the mixer. Add the dry ingredients. Mix on high speed for 2-3 minutes or until a dough forms. At first this dough will seem hopeless dry and crumbly. Don't panic, just keep mixing. It will come together. Once the dough has formed, add the chocolate chips. Blend just to combine
Turn the dough out onto the counter. Knead it a few times to gather any chocolate chips that have fallen out of the dough.
Divide the dough in half. Roll each half into a log. Don't be after to squeeze the dough and apply some pressure to get it into a log shape.
Chill the dough for 4 hours or overnight.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Slice dough into 1/2-inch thick rounds. (Leave the log of dough you aren't working with in the refrigerator.) The rounds might crumble a bit. This is fine. Simply press the round back together on the baking sheet. Space cookies about 1-inch apart.
Bake for 12 -14 minutes or until the cookies are aromatic. They won't spread or darken but as they come out of the oven, they should be sizzling slightly. Allow cookies to cool on the pan for 3 minutes and then transfer cookies to a wire rack to cool.
Repeat with remaining dough.
Makes approximately two dozen cookies
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