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36-hour Chocolate Chip Cookies, Gluten-free


adapted from David Leite’s chocolate chip cookie recipe


1 cup sorghum flour
1 cup tapioca starch
1 cup potato starch
1 cup amaranth flour
1 tablespoon xanthan gum
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter, softened
1 1/4 cup brown sugar
1 cup plus 2 tablespoons granulated sugar (we used bakers’ sugar, which is extra fine)
2 large eggs, at room temperature
2 teaspoons vanilla extract
16 ounces Dagoba chocodrops
sea salt



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