- ½ cup butter
- 12 ounces (375 grams) dark chocolate, cut into chunks
- ½ cup rice flour
- ½ cup quinoa flour
- ¼ cup cornstarch
- ¼ cup tapioca starch
- ½ teaspoon gluten-free baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cups granulated sugar
- 2 teaspoons vanilla
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
Melt together butter and 4 ounces (125 grams) chocolate in a heavy pot over low heat, stirring until smooth. Remove from heat. Cool slightly.
Combine rice flour, quinoa flour, cornstarch, tapioca starch, baking powder and salt in a bowl and set aside. In a large bowl, stir together eggs, sugar and vanilla, then blend in chocolate and reserved flour mixture. Stir in remaining chocolate chunks.
Place dough on prepared cookie sheet in 2-tablespoon mounds about 2 inches apart and bake for 12 minutes, or until cookies are glossy on the surface and soft inside. Do not overbake.
Allow cookies to set for 5 minutes. Remove from cookie sheet and let cool on a wire rack.