To make the chocolate chips: In a small mixing bowl stir together confectioner's, cocoa powder and flour. Then in a coffee cup, mix together butter and rice milk. Pour wet ingredients into dry and stir with a fork until becomes firm and like a chocolate "play dough". Split the play dough in half. Sprinkle working surface with a little cocoa powder and roll one of the halves with your hand until it forms a rod about a quarter of an inch thick. Slice the rod into morsels. Do the second half of dough the same way. Now you give the morsels a quick roll in both hands. You can also roll the dough out flat, a quarter of an inch thick, on a cocoa powdered surface and just slice out chunks with a knife. If you find the rolling rod method a hassle. Now toss in a bowl filled with a teaspoon of cocoa powder. Toss the morsels around in the bowl coating them with cocoa powder. This is to keep them from sticking together. Place in plastic bag and let them freeze for atleast 4 hours. This is so they become good and sturdy so they keep their shape when you mix them into the cookie dough. And also to help them keep their shape when baked. If you try to make the cookies without freezing the chips properly, the chips will ooze out of the cookie. So it's important to make these chips in advance. You can always make them and store them for when you get a craving for chocolate chip cookies.

To complete the cookies:In a mixing bowl combine ingredients for cookie base. Take chocolate chips out of freezer and mix them into the cookie dough gingerly. We don't want to damage the chocolate chips.

On a greased cookie sheet pan drop tablespoon mounds 1 -1/2 inches apart. Place cookie sheet in a 350 degree preheated oven and cook until lightly brown on bottom. After baked let cool for 15 minutes before touching them with a spatula.

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