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Based on this recipe, but modified for extra chewiness with the rice-flour paste element of this recipe.
Chewy Chocolate Chip cookies (makes about 2 dozen)
(Note to self: The bar-cookie recipe is below in the comments!)
1/8 cup sweet rice flour, mixed with 1/2 cup water
1/2 cup brown sugar
1/4 white sugar
3/8 cup vegetable oil
1 Tblsp. tapioca starch
2 tsp. vanilla extract (or 1 tsp vanilla and 1 tsp almond extract)
1/2 cup sweet rice flour
1/2 cup white flour
1/8 cup whole wheat flour
1/2 tsp. salt
1/2 cup chopped macadamia nuts
3/4 cup chocolate chunks
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Heat the 1/8 cup rice flour and 1/2 cup water in a small saucepan, stirring constantly, until it forms a thick paste. Set aside to cool.
Mix together the sugars, oil, and tapioca starch in a mixing bowl. Mix them well, then stir in the vanilla and the rice-flour paste.
Add the dry flours and salt. Mix until well incorporated. Fold in the chocolate chips and nuts.
Drop spoonfuls of dough in about walnut size balls onto the baking sheets. Bake for about 10-12 minutes until they are just a little browned around the edges. Remove from pan immediately.
Note: Sweet Rice Flour is made from glutinous (sticky) rice, and can be found in some Asian groceries. It is not the same thing as (plain) rice flour, which is made from non-glutinous rice.
Chewy Chocolate Chip cookies (makes about 2 dozen)
(Note to self: The bar-cookie recipe is below in the comments!)
1/8 cup sweet rice flour, mixed with 1/2 cup water
1/2 cup brown sugar
1/4 white sugar
3/8 cup vegetable oil
1 Tblsp. tapioca starch
2 tsp. vanilla extract (or 1 tsp vanilla and 1 tsp almond extract)
1/2 cup sweet rice flour
1/2 cup white flour
1/8 cup whole wheat flour
1/2 tsp. salt
1/2 cup chopped macadamia nuts
3/4 cup chocolate chunks
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Heat the 1/8 cup rice flour and 1/2 cup water in a small saucepan, stirring constantly, until it forms a thick paste. Set aside to cool.
Mix together the sugars, oil, and tapioca starch in a mixing bowl. Mix them well, then stir in the vanilla and the rice-flour paste.
Add the dry flours and salt. Mix until well incorporated. Fold in the chocolate chips and nuts.
Drop spoonfuls of dough in about walnut size balls onto the baking sheets. Bake for about 10-12 minutes until they are just a little browned around the edges. Remove from pan immediately.
Note: Sweet Rice Flour is made from glutinous (sticky) rice, and can be found in some Asian groceries. It is not the same thing as (plain) rice flour, which is made from non-glutinous rice.