Ingredients
Scale
- 2 sticks butter, melted
- 1/4 C sugar
- 1 1/4 C brown sugar
- 1 whole egg
- 1 egg yolk
- 2 Tb whole milk
- 1 1/2 tsp vanilla
- 2 C brown rice flour
- 1/4 C cornstarch
- 2 Tb tapioca flour
- 1 tsp xantham gum
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 C semisweet chocolate chip cookies
Instructions
- In the bowl of your mixer fitted with the paddle, beat together the butter and both sugars for one minute on medium speed. Add the egg, egg yolk, milk, and vanilla and mix until combined.
- In a medium bowl, sift together the brown rice flour, cornstarch, tapioca flour, anthem gum, salt and baking soda. The sifting makes a difference so don’t skip it! Slowly add the dry ingredients to the mixer with it on low speed. Once combined, add the chocolate chips. Tightly cover the dough and refrigerate for at least 2 hours. If you skip this step, you will end up with flat cookies!
- Preheat oven to 375 degrees and form dough into 1 1/2″ balls. Place on an ungreased cookie sheet and bake for 10-12 minutes until the cookies are lightly browned. Allow the cookies to cool for 2 minutes before removing them to cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 266
- Sugar: 25g
- Sodium: 222mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 19mg