How to make it

  • Preheat oven to 375.
  • 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 (I use a scoop) and place on parchment-lined baking sheets. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from oven and cool on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store in airtight container.

Reviews & Comments 4

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    " It was excellent "
    lulu123 ate it and said...
    Amazing cookies! I had to go dairy free, so replaced butter with lactose free margarine and chips were dairy free. Worked out great(I froze cookies to take as at work treats and they didn't dissapoint).
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  • spyke1 10 years ago
    There's a mistake in the recipe. The white sugar should be 1/4 cup, not 1 1/4 cups.
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  • bitchininthekitchin 10 years ago
    OH MY GOSH!!! I just took my first cookie sheet out of the oven of these wonderful cookies, and ate one. You are so right! You would never know that they are gluten free. This is definately a keeper for me. My kids and husband like them better than the recipe I had submitted. Thank you so much for submitting this recipe. Even the cookie dough tastes great.
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  • pattycake 10 years ago
    These sound delicious and super decadent - thanks for sharing!
    Was this review helpful? Yes Flag

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