I don’t remember how this recipe flitted into my life but these sweet little morsels filled a hole in my heart with melty chocolate goodness. Sometimes, when I’m feeling saucy, I add in a few shakes of cinnamon. Try it, I’ll bet you like it!

Ingredients

8 ounces unsalted butter, melted
2 cups white rice flour
1/4 cup corn starch
2 TBSPs tapioca flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1/4 cup white sugar
1 1/4 cups light brown sugar
1 whole egg
1 egg yolk
2 TBSP whole milk
1 TBSP vanilla extract
12 ounces semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F.

Line cookie sheet with parchment paper.

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. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly add the flour mixture until thoroughly combined. Toss in the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 1 inch balls and place on parchment-lined baking sheets. Bake for 10 to 14 minutes, the cookies took about 12 minutes in my oven. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely.

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