I found this recipe in Sue Sheppards 'Gluten-free Cooking' Cookbook. This and her next cookbook called 'The Gluten-free Kitchen' are just beautiful books. So here is my version of these & of course converted to Thermomix!
Ingredients:
110g white rice
45g raw or rapadura sugar
120g unsalted butter - room temp.
45g brown sugar
1 egg
1 tsp of vanilla extract
75g corn starch/corn flour (GF)
3 tablespoons soy flour
1/2 tsp bicarb-soda
40g cocoa powder
200-250g of chocolate chips
Pre-heat oven to 170C. Line baking trays with silpats or baking paper.
Into the Thermomix bowl add the rice and mill for 2 minutes on Speed 9. Set aside.
Add castor sugar and grind for 10 seconds on Speed 9.
Add butter & brown sugar and cream on Speed 4 for 40 seconds. Scrape down and repeat if necessary.
Add the egg and vanilla and beat again on Speed 4 for 1 minute.
Add flours, bicarb soda and cocoa powder to the butter mixture and beat on Speed 6 for 1 minute.
Add Choc Chips and mix on Speed 4, Reverse for 40 seconds.
Place large spoonfools of mixture on teh baking trays and bake for 8-10 minutes or until "golden brown" - being brown this is a bit difficult to judge so go with a nice crust evenly over the biscuits.
Leave on the trays for 5 munites and then transfer to a wire rack to cool completely.
These are the best fresh but are still nice a few days later, a little crumbly but fantastic still!
You could also use white chocolate chips, some craisons etc to vary this recipe a bit.
http://thermomixinnortheastvictoria.blogspot.com/2010/06/gluten-free-double-choc-chip-cookies.html
