These are a big favorite here, and frequently requested, and they are eaten very quickly by visitors, too.

These are dairy & gluten free. They could also be egg, corn, and soy free with ingredient adjustments. I have made them with egg substitutes, and they were tasty.

Ingredients

• 1 stick (8 oz) margarine or shortening, softened
• 1 tsp kosher salt
• 2 tsp vanilla extract
• 3/4 cup granulated sugar
• 3/4 cup firmly packed brown sugar
• 2 large eggs (or equivalent Egg Replacer)
• 1 1/4 cup sorghum flour (or amaranth, or bean, or pea)
• 1 cup rice flour or starch (arrowroot, corn, tapioca)
• 1/4 cup cocoa
• 1 tsp baking soda
• 2 cups chocolate chips

Preheat oven to 375. line baking sheets with parchment paper/Silpat or oil well.

Cream butter and sugar. Add salt & vanilla. Beat until smooth. Add eggs, one at a time, and beat until well combined.

Combine both flours, cocoa, and baking soda. Add the flour mixture and beat on low. Stop a few times to scrape sides with rubber spatula

Fold in chocolate chips. The dough will be very stiff.

Chill mixture for 2 hours (this is the hardest part)

Scoop into heaping tablespoon -size balls (or use a cookie scooper) and set 2 inches apart on baking sheets

Flatten dough to about 1/2 inch thickness and bake 12-14 minutes or until browned (these cookies should be relatively crisp, do not under bake)

Let baked cookies stand a few minutes before transferring to a wire rack to cool completely.