Gluten-Free Chocolate Sablés - rice flour

Method

• Sift together the rice flour, sorghum flour, tapioca starch, cocoa powder, xanthan gum, and baking soda. Set aside.
• In a mixer, cream together the butter with the brown sugar and sugar until they're light and fluffy. Add the salt, vanilla, and crumble in the hard-boiled egg yolks. If you're mixing by hand, you may want to pass the yolks through a sieve to make sure they are broken up into small pieces, but with a mixer and the granular sugar, you should be fine. Mix another minute or two, until the mixture is well-combined and fluffy. Add the raw yolks, and stir until just combined.
• Add your dry ingredients, mixing until they are completely incorporated. Mix in the chopped chocolate until it is evenly dispersed. Lay out a piece of plastic wrap or waxed or parchment paper (or, if you're me, a cut-open plastic bag because you don't seem to have either of the other items). Take half the dough, shape it into a chubby sausage with a 1 1/2" diameter, and wrap it tightly in your covering of choice. Repeat with the remaining dough. Refrigerate until totally firm (overnight is best).
• The next day, preheat your oven to 325 degrees. Line two baking sheets with parchment, or grease them well.
• Take out one of your dough tubes, and slice the cookies into discs, somewhere between 1/4" and 1/3" in thickness. Set the rounds of dough onto one of the prepared sheets, leaving a few inches between (they will spread). Bake 12 minutes -- the cookies should be set enough to have something of a crust, but won't feel totally set. Remove from the oven, and let cool on the sheets. Repeat with remaining disc. The cookies will remain slightly soft when warm, but firm up upon cooling. They're delicious either way.