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Chewy Chocolate Chunk Cookies with Muscovado and Fleur de Sel

Notes: 

If you don't have issues with gluten, you can use 8 ounces (230g) of all-purpose wheat flour in place of the gluten-free flours.

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Ingredients: 

1 stick (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips


 

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