Featured Recipe: Chocolate Chip cookies II:
- Ingredients:
- 1 ½ cups rice flour
- ¼ cup arrowroot
- ¼ cup sorghum flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup shortening
- 1/3 cup (67 grams) sugar
- ½ cup (90 grams) brown sugar
- 1 teaspoon vanilla
- ½ cup water
- 2 teaspoons vegetable oil
- ¾ cup dark chocolate chips
Directions:
Whisk together the dry ingredients in a large bowl. In a separate large mixing bowl, cream together the shortening and sugars; add the vanilla.
Add about half of the dry ingredients and mix thoroughly. Add about half of the water; mix again. Add the oil; mix to incorporate. Add the remaining dry ingredients followed by the rest of the water; mix until combined.
Using a large spoon or fork, stir in the chocolate chips. Chill the dough for 40 minutes. Drop by rounded teaspoonfuls onto parchment-lined baking sheets.
Bake at 375°F for 10 minutes.
Once the cookies are out of the oven, wait 5 minutes before removing them to wire racks to cool. Yields 3 dozen cookies.
This recipe appeared in Cook-zine of the Damned Issue 08.