Triple Chocolate Fudge Cookies (Gluten-free)
3 (11-12 oz each) bags chocolate chips
6 TBSP unsalted butter (no substitutions)
1 cup sugar
1/3 cup rice flour/potato flour blend (Fill the 1/3 cup measure half-full. Finish filling with starch.)
1/4 tsp. xanthan gum
Preheat oven to 365 degrees F. Beat eggs and sugar together until thick. As that beats, place 1 bag of chocolate chips and butter in a microwave-safe bowl. Cook on high for a couple of minutes - just until the butter melts and chocolate is about half-way melted and soft. Add flour/starch mixture and xanthan gum to the egg/sugar mix and blend well. Then add butter/chocolate mix. Blend well. Lastly, add remaining chocolate chips and stir carefully. Drop dough by teaspoonfuls onto lightly greased cookie sheets and bake for 12-15 minutes. Cookies will have a cracked (like brownies) top when they are done. Let cool slightly on cookie sheets before transferring to a wire rack to cool completely.