Double-Chocolate Cookies

• 1.3 ounces white rice flour (about 1/4 cup)
• 1.15 ounces brown rice flour (about 1/4 cup)
• 1 tablespoon unsweetened cocoa
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup semisweet chocolate minichips, divided
• 1/4 cup non-dairy buttery spread (such as Earth Balance)
• 2 ounces unsweetened chocolate
• 1/2 teaspoon instant coffee granules
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 2 large eggs
• Cooking spray

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, xanthan gum, baking powder, and salt in a small bowl; stir well with a whisk.
2. Combine 1/2 cup chocolate minichips, buttery spread, unsweetened chocolate, and coffee granules in a small saucepan; cook over medium-low heat 4 minutes or until chocolate melts, stirring until mixture is smooth and creamy. Remove from heat; cool 10 minutes. Stir in vanilla.
3. Place sugar and eggs in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add chocolate mixture; beat until blended. Add flour mixture; beat until just blended. Fold in 1/4 cup chocolate minichips. Cover and chill 2 hours.
4. Preheat oven to 350u0b0.
5. Lightly coat hands with cooking spray; shape dough into 30 (1-inch) balls. Place balls 2 inches apart on baking sheets lined with parchment paper. Flatten cookies slightly with hand. Bake at 350u0b0 for 8 to 10 minutes or until edges look cooked. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.

white rice, brown rice flour, unsweetened cocoa, xanthan gum, baking powder, salt, chocolate minichips, nondairy buttery, chocolate, coffee granules, vanilla, sugar, eggs, cooking spray

Taken from www.myrecipes.com/recipe/double-chocolate-cookies-2 (may not work)