Double Chocolate Cookies

Ingredients:
2 ounces unsweetened chocolate, chopped
1/3 cup butter (can use vegan)
1/2 cup Brown Rice Flour
1/2 cup White Rice Flour
2/3 cup Tapioca Starch
1/3 cup Sorghum Flour
1/3 cup Cocoa Powder
1 tsp Xanthan Gum
1/4 tsp salt
1 tsp Baking Soda
1/2 cup Raw Cane Sugar
1/2 cup Brown Sugar
2 Eggs
1 tsp Vanilla Extract
Warm Water
1 cup Chocolate Chips

Instructions:
Preheat oven to 325F.
Line 3 cookie sheets with parchment paper. Melt chocolate and butter together. Set aside to cool slightly. In a mixing bowl, combine dry ingredients and sugars. Mix well. Add melted chocolate mixture, eggs and vanilla. Blend on medium speed. Add warm water a teaspoon at a time while mixing, until mixture begins to come together as a dough. (It will start to chunk together a bit, and won’t look as dry). Add chocolate chips and stir till distributed evenly. Roll dough into walnut sized balls. Place on cookie sheet, 2 inches apart. Press with a fork. Place in freezer 5 minutes. Bake 9-11 minutes, or until center is just set. Cool on cookie sheet 5 minutes , then remove to wire rack to cool completely.