Adapted from Cook's Country
It's ok to omit the cacao nibs if you don't have any, but do use high quality chocolate that you like the flavor of on its own. Scharffenberger, Guittard, and Valrhona are all good brands.
If gluten isn't an issue for you, use all-purpose flour in place of the rice flour. Sticky rice flour, sometimes called "sweet" or "glutinous," is available at most well-stocked grocers. I usually use Mochiko brand.
Regular rice flour will leave your cookies less chewy and more crumbly; if that's all you've got, try adding 1/2 teaspoon of xanthan gum.
All ounce measurements are by weight.
Nutritional values are based on one of thirty cookies.