It's been a long time

Jason told me once that his favorite dessert was ice cream served in a chocolate chip cookie bowl. I decided to indulge him this Valentine's Day. They didn't turn out quite as beautifully as I hoped, but they were mighty tasty.To make the bowl, I mounded a scoop of cookie dough on a silicone baking cup. I tried it first using a metal ramekin and that turn out disastrously. The bowl is still stuck in that cookie. The flexible silicon didn't stick much to the cookie and since it's piable, I was able to peel it away from the inside.
36-hour Chocolate Chip Cookies
This recipe is from Gluten-Free Girl, she adapted it from David Leite.

1 c sorghum flour
1 c tapioca starch
1 c potato starch
1 c amaranth flour
1 T xanthan gum
1 1/2 t baking soda
2 t baking powder
1 1/2 t salt
1 1/2 sticks butter
1 1/4 c brown sugar
1 c + 2 T sugar
2 eggs
2 t vanilla extract
16 oz chocolate chips

Sift each flour individually into a large bowl. Add xanthan gum, baking soda, baking powder and salt. Whisk to combine and set aside.

In a stand mixer with a paddle attachment, beat together butter and sugars. Add eggs and vanilla. Beat to combine. Add dry ingredients and mix just until combined. Stir in chocolate chips.

Hide the batter in the refrigerator for 36 hours. This helps the dry ingredients absorb all the flavors just makes it yummy. ( I didn't do this on Valentine's day because I didn't make it far enough in advance and they were still good. I did put the unused batter in the fridge to sit for later)