1¼ cup GF flour
- (I used Dee's blend):
1 tablespoon brown rice flour
1 tablespoon arrowroot or cornstarch
¼ cup potato starch
¼ cup tapioca flour
½ cup plus 2 tablespoons white rice flour
¼ teaspoon xanthan gum
½ teaspoon baking soda
½ cup ghee plus 3 tablespoons Spectrum shortening
2/3 cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla
½ teaspoon salt
1 cup semi-sweet chocolate chips
Sift flour, cocoa, xanthan gum and baking soda together in a small bowl; set aside. Beat the ghee and shortening until smooth in bowl of an electric mixer at medium speed. Add the sugars, vanilla and salt; beat 2 minutes. Reduce speed to low; add the flour mixture, mixing until incorporated, but still crumbly, and being careful not to overwork the dough. Stir in the chocolate chips.
Gather dough into a ball; divide in half. Shape each ball into a log 1½ inches in diameter. Wrap logs in plastic wrap; chill at least 1 hour.
Heat oven to 325°. Line two baking sheets with parchment. Gently slice logs into ½ inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie). Place 1 inch apart on the baking sheets. Cookies won't spread, but will maintain their shape.
Bake, one sheet at a time, 14 minutes; cookies will not look done or be firm. Cool on pan 5 minutes; transfer to cooling rack. Cool to room temperature before eating or they will crumble.
Note: Dough can be made ahead and frozen. Frozen dough doesn't need to be defrosted before baking; just slice logs and bake 1 minute longer
