Chocolate Opposite Cookies

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.

White Chocolate-Macadamia Nut Cookies

It's too cold to take my little baby anywhere today, and I'm bored out of my head. I'm reluctant to scrub the kitchen floor (as always) or start any other interruptable projects, and it will be hours before we have a visit from an auntie. So I've done what I always fall back on doing: I've made some cookies.

These cookies are unreally delicious: tender, sweet, and full of buttery macadamia nuts. It is definitely hazardous to one's health to spend a cold day indoors with nothing but a baby and these cookies to distract one.

1/2 cup softened butter
1/2 cup white sugar
1/4 cup packed brown sugar
1 large egg
1 tsp vanilla
2/3 cup brown rice flour
1/3 cup amaranth flour (or more rice flour)
1/3 cup potato starch
3 tbsp tapioca starch
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1 cup white chocolate chips
1/2 cup macadamia nuts, quartered

Preheat oven to 350F.

In a large bowl, beat butter, sugars, egg, and vanilla together lightly until well combined. In a separate bowl, whisk flours and starches with soda, xanthan gum, and salt. Stir flour mixture into butter mixture to combine well. Stir in white chocolate and macadamias until well-distributed in the batter.

Roll 1 tbsp of batter at a time into a small ball. (This should result in about 36 balls.) Place balls 2 inches apart on parchment paper-lined cookie sheets. Flatten the balls slightly. Bake cookies for 12 minutes in the preheated oven. Remove from oven and cool cookies on racks, if you can resist eating them.

Makes 3 dozen cookies.