Ooey-Gooey Gluten-Free Chocolate Chip Cookies

• one and a half cups sweet rice flour
• one-half cup tapioca flour
• one-quarter cup millet flour
• one-quarter cup teff flour
• one teaspoon baking soda
• one teaspoon baking powder
• two teaspoons salt
• one stick salted butter, softened
• one-half cup brown sugar
• one cup white sugar
• one-half cup Dagoba hot chocolate powder with chilis
• three eggs
• one tablespoon vanilla extract
• four ounces dark chocolate, chopped into chunks

1. Preheat the oven to 350u0b0. If you have one, lay down your Silpat on your baking sheet. If you don't, then you should buy one. But for now, line the baking sheet with parchment paper.
2. Mix together all the gluten-free flours (remember to measure them accurately, since every ounce counts here), plus the baking powder and soda. Don't forget the salt! Set this bowl aside.
3. Using the paddle attachment on your stand mixer, cream the butter, sugars, and hot chocolate powder together, briefly, until they are mixed well and starting to grow fluffy. (This should be about two minutes.) Add the eggs and gluten-free vanilla. Put in all of the flour mixture at once and stir briefly, until just mixed. Add the chocolate chunks, then chill the mixture in the refrigerator for at least fifteen minutes.
4. For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your hand, onto the Silpat or parchment paper. Bake for about twelve to fourteen minutes, depending on your oven. When you remove the cookies, the tops will be ever-so-soft. Allow them to cool on a baking sheet for ten minutes before removing to a plate, or your mouth.

sweet rice, tapioca flour, millet flour, flour, baking soda, baking powder, salt, butter, brown sugar, white sugar, dagoba hot chocolate, three eggs, vanilla extract, four ounces dark chocolate

Taken from www.epicurious.com/recipes/member/views/ooey-gooey-gluten-free-chocolate-chip-cookies-1257585 (may not work)