White chocolate chips in a chocolate cookie -- the opposite of regular chocolate chippers.
The dough for these cookies will be a very stiff and a little sticky, and the cookies will not spread a lot change shape much from the shape you drop onto the pan, so you might wish to roll tablespoonsful of batter and then slightly flatten them.
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg (extra large)
1 tsp vanilla
1/2 cup rice flour
1/2 cup amaranth or sorghum flour (or more rice flour)
1/4 cup tapioca starch
1/4 cup potato starch
1/2 tsp xanthan gum
1/4 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
Cream butter and sugar. Beat in egg and then vanilla.
In a separate bowl, whisk up flours, cocoa, soda, and salt.
Beat flours into butter mixture with an electric mixer. (The dough will be too stiff to stir.) Mix in white chocolate chips, also using the electric mixer on its lowest setting.
Divide dough and roll into 30 balls, each a scant tablespoon or heaped teaspoon. Place 2" apart on a cookie sheet lined with parchment paper. Flatten slightly with the palm of your hand.
Bake 12 to 15 minutes at 350F. The cookies will sink towards the pan at their edges and will crack attractively on top. Cool on a rack -- or eat warm. These are chewy and moist when warm, crunchy and dense when cooled.
