Ingredients

1 cup (2 sticks) unsalted butter
2 cups brown rice flour
¼ cup cornstarch
2 tbsp tapioca flour
1 tsp xanthan gum
1 tsp kosher salt
1 tsp baking soda
¼ cup sugar
1 ¼ cup brown sugar
1 egg
1 egg yolk
2 tbsp whole milk
1 ½ tsp vanilla extract
12 oz (2 cups) semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees.
2. Melt butter in saucepan on low heat and pour into stand mixer.
3. In a separate bowl combine rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda.
4. Add both sugars to the mixer, then eggs, milk and vanilla.
5. Slowly add the flour mixture into the mixer.
6. Fold in chocolate chips.
7. Chill the dough for an hour in the refrigerator.
8. Scoop out the dough into balls and place on baking sheets.
9. Bake for 14 minutes, rotating every 7 minutes for even baking.
10. Cool cookies on a wire rack. Enjoy!