Double Chocolate Chip Cookies

You know those days where you get hit with an irresistible craving?  My husband teases me because I constantly have random cravings that don't leave until I satisfy them.  Consequently, that means sometimes these cravings last several days before satisfied.  We both worry about my appetite someday when I get pregnant.  If I get a craving for cookies or chinese food out of the blue NOW, what will I be like then?  (PS, the craving for chinese food has lasted a LONG time already... there just aren't any GF options for that).  Anyways, I have time on my hands lately.  Too much time you could say.  So when a craving for double chocolate chip cookies came my way, I got right up and made some.  I love when a recipe turns out the first time.  I think I ate four of these right out of the oven.  Yes, they were that good.

Gluten Free Double Chocolate Chip Cookies

Ingredients

• 1 cup white rice flour
• 2/3 cup potato starch
• 2/3 cup tapioca starch
• 2/3 cup soy flour
• 1 cup softened butter
• 1cup brown sugar
• 1cup white sugar
• 2 eggs
• 2 Tbsp boiling water
• 1tsp vanilla extract
• 1/4 cup cocoa
• 1tsp salt
• 1tsp baking soda
• 1 cup chocolate chips

Directions

1. Preheat the oven to 350 degrees
2. Beat the butter and sugars until creamy.
3. Add eggs, water and vanilla and beat again.
4. In a separate bowl mix together dry ingredients and sift into wet ingredients.
5. Add the chocolate chips and mix well.
6. Put small teaspoonfuls on a baking tray and bake for 9-12 minutes