Triple-Threat Mocha Chocolate Chip Cookies
Baking sheets, lightly greased
Makes 5 dozen cookies
1 cup sorghum flour
2/3 cup whole bean flour (I use Bob's Red Mill All Purpose Mix, but any bean flour will do)
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt1/3 cup unsweetened cocoa powder, sifted
4 oz semi-sweet chocolate
1/3 cup butter
1/3 cup shortening
2 tbs water
1 tbs instant coffee granules
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 1/2 tsp vanilla
1 cup semi-sweet chocolate chips
- In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
- In a medium microwave safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
- In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 mintues, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F (180 degrees C).
- Bake in preheated oven for 10-12 minutes, or until set. Transfer to a cooling rack immediately.
-Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
-For crisper cookeis, use 2/3 cup butter instead of half butter and half shortening.
-Make ahead and freeze for up to 2 months in an airtight container.
- Substitute chickpea (garbanzo bean) flour, yellow or green pea flour, or garbanzo-fava (garfava) bean flour for the whole bean flour.