Ingredients

The following ingredients have 14 Servings
  • 1 1/2 cups white rice flour*
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (, softened)
  • 3/4 cup (firmly packed) light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp gluten-free vanilla extract**
  • 12 oz (2 cups) gluten-free chocolate chips***
  • Maldon Sea Salt (, for sprinkling tops (optional))

Instruction

  • Preheat oven to 375 degrees F. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process). 
  • Mix in eggs one at a time, blending until combined after each addition. Stir in vanilla. 
  • With mixer set on low speed, slowly add in dry ingredient and mix until combined. Mix in chocolate chips. 
  • Drop dough (I shaped into balls for more even rounds) about 2 1/2 Tbsp (45g each) at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart. 
  • Bake in preheated oven 9 - 11 minutes until golden. Sprinkle tops with Maldon Sea Salt if desired, and cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.