I know some people like to toast flours in the oven, but I find toasting them in a large skillet gives me more control, resulting in even browning, less occurrences of burning. Also, avoid big chunks of chocolate, it makes it hard to roll out the dough into uniform thickness.
3/4 cup / 3.5 oz / 100g quinoa flour
1 cup / 5 oz / 145 g all-purpose flour
1/2 teaspoon fine grain sea salt
1 cup / 8 oz / 225g unsalted butter, room temperature
1 cup / 5 oz / 140 g sifted fine-grain natural cane sugar (or light brown sugar)
1/2 cup / 2.5 oz / 70 g shaved chocolate
3 tablespoons large-grain sugar flakes (or turbinado)
Combine the flours in your largest skillet over medium heat. Toast the flour stirring constantly, until they get slightly golden and fragrant. If the flour takes on an acrid smell you've likely gone too far, or the pan is too hot. Remove from heat, sift the flours into a bowl, add the salt, then place in the refrigerator or freezer for 10 minutes or so to facilitate cooling.
Cream the butter either by hand or using an electric mixer. Add the sugar, then cream some more, scraping the sides of the bowl a couple times along the way. Stir in the flour until it is just incorporated, then stir in the chocolate shavings.
Gather the dough into a ball, flatten into a 1/2-inch thick patty, wrap, and place in the refrigerator to chill - roughly 45 minutes.
In the meantime, preheat oven to 350F / 180C, placing racks in the center. And line a baking sheet (or two) with parchment paper, and set aside.
After the dough has chilled, roll it out on a lightly floured counter-top 1/4-inch thick. Cut into desired shapes, sprinkle with the big sugar grains, and place at least 1 1/2-inches apart on the prepared baking sheet. Bake for 12 - 14 minutes, until the bottoms of the cookies are nicely golden. Remove and let cool for 10 minutes before moving to a cooling rack.
Makes 12+ large cloud cookies. Your yield will vary depending on your cutter shape.
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