- 1 ¼ cups sorghum flour
- ½ tablespoon corn or potato starch
- ½ cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup PLUS 2 tablespoons (1 ¼ sticks) room-temperature, unsalted butter
- 1 large egg
Set 2 racks in the middle of the oven. Preheat to 375F degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix the sorghum flour, corn/potato starch, cocoa, baking soda and baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper lined baking sheet approx 2 inches apart. With moistened hands, slightly flatten the dough.
Bake for 9 minutes for a softer cookie or 13 minutes for a crunchier cookie, rotating once for even baking. Set baking sheets on a rack to cool.
Recipe Courtesy: Tina Turbin