Another cookie recipe, adapted from a seasonal brand promotion for products I am allergic to or don't buy. Still, these cookies are scrumptious -- absolutely gooily decadent fresh out of the oven after a Mexican meal, and still soft and yummy the next day. This is chocolate the old-fashioned way. I mean REALLY old-fashioned, like the Mayans and Aztecs liked it, with cinnamon and hot peppers.
1/3 cup butter
1/4 cup lard or shortening
1/3 cup brown sugar
1/3 cup white sugar
1 extra large egg
2/3 cup cocoa
1/4 cup amaranth flour
1/4 cup brown rice flour
1/4 cup potato starch
3 tbsp tapioca starch
1/2 tsp xanthan gum
1 tsp baking soda
2 tsp cinnamon
1/4 tsp pepper
1/4 tsp cayenne
1/2 cup chocolate chips
In a large bowl, beat butter, shortening, sugar, and eggs.
In a small bowl, whisk cocoa, flours and starches, xanthan gum, soda, cinnamon, and peppers.
Blend dry ingredients into butter and sugar mixture; mix in chocolate chips.
Roll into small (3/4"); roll balls in cinnamon sugar (3 tbsp sugar mixed with 1/2 tsp cinnamon). Place on parchment paper or a silicone baking pad on a cookie sheet.
Bake at 350F for 8 to 10 minutes, until somewhat cracked and flattened but still soft in the middle.
Makes 3 dozen.
