Preheat the oven to 375 degrees. Melt the butter in a 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, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and cream
together on medium speed for about a 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, approx 1 hour. Shape
the dough, 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.
Serving
Suggestions
Serve with milk. yum
Originally Submitted
9/3/2013
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