* ¾ cup butter
* 2 cups brown rice flour
* 1/4 cup cornstarch
* 2 tablespoons tapioca flour
* 1 teaspoon xanthan gum
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1/4 cup sugar
* 1 1/4 cups light brown sugar
* 1 whole egg
* 1 egg yolk
* 2 tablespoons whole milk
* 1 1/2 teaspoons vanilla extract
* 1 ½ cups semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Oatmeal Raisin Cookies: Add cinnamon, nutmeg and cloves to dry ingredients. Omit chocolate chips, add 2 cups oatmeal, 1 ½ cups raisins
Snickerdoodles: Omit chocolate chips. Add cinnamon. Replace white sugar with powdered sugar. Add ½ cup cream cheese. Add 1 tbsp molasses.