Optional: set the whole amaranth in a frying pan. Heat to just toast the amaranth, when you start to smell it, take it off the heat to cool.

Make the dough in a large heatproof bowl: Heat the butter until it’s almost but not fully melted. Add the brown sugar to the bowl and whisk well. Then heat again, for about 60 seconds. Whisk until the mixture comes together in a thick, shiny mixture.

Whisk in the salt, vanilla and egg. Mix very well.

Add in the all purpose flour, baking powder, baking soda, and amaranth flour. Stir to combine then add the toasted amaranth and the chocolate chips. Cover the bowl with plastic wrap and set in the fridge for at least three hours but up to 8 (overnight is fine too).

Preheat the oven to 350 F. Line two baking sheets with parchment paper (a little oil or butter holds the parchment down).

Scoop spoonfuls about 2 tablespoons per cookie onto the pan. I use an ice cream disher for this so all the cookies will be even. Bake the cookies until the edges are golden brown and the middles look set, for about 12-13 minutes.