Chocolate Crackles

adapted from Martha Stewart's Cookies.

8 oz bittersweet chocolate, finely chopped
1/3 c brown rice flour (52 g)
1/4 c sorghum flour (34 g)
1/3 c tapioca starch (40 g)
1/4 c sweet rice flour (51 g)
1 tsp xanthan gum
1/2 cups unsweetened dutch-processed (alkali) cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 c butter, room temp
1 1/2 c packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar

1. Melt chocolate, let partially cool.  Sift together flours, cocoa powder, baking powder, and salt.
2. Beat butter and brown sugar until fluffy, add eggs one at a time, add vanilla, add chocolate mixing between each step.
3. Alternate adding flour and milk: flour, milk, flour, milk, flour.
4. Divide dough into 4 equal pieces, wrap in wax paper and refrigerate 2 hours.
5. Preheat oven to 350 F. Divide each into 16 1-inch balls, coat each with granulated sugar than powdered sugar. Bake with cookies 2 inches apart for 14 minutes.

total carbs: 950 g
carbs/cookie: 15