Chewy Gluten-Free Chewy Cookies

Ingredients:

• 350 g semi-sweet chocolate chips
• 300 g brown rice flour
• 220 g butter
• 35 g cornstarch
• 15 gr. tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon of salt
• 1 teaspoon baking soda
• 60 g of sugar
• 300 gr. brown sugar
• 1 egg
• 1 large yolk
• 2 tbsp. whole milk
• 1.5 tsp vanilla extract

Preparation:

1. Melt the butter in a heavy-bottomed saucepan over low heat. Once slightly melted, pour it into a mixing bowl.
2. In a medium bowl, combine rice flour, cornstarch, tapioca flour, xanthan gum, salt, and baking soda. Set aside.
3. Add both types of sugar to the bowl with the butter and beat the mixture on medium speed using the paddle attachment for 1 minute. Add the egg, egg yolk, milk, and vanilla extract and mix well. Slowly pour in the flour mixture, mixing thoroughly. Add the chocolate chips and mix.
   
   Chill the dough in the refrigerator until firm, about 1 hour.
4. Preheat oven to 200°C.
   
   Form the dough into 60g (2.5 oz) balls and place them on a parchment-lined baking sheet, 6 per sheet. Bake for 14 minutes, rotating the baking sheet after 7 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack and let cool completely. Store the finished cookies in an airtight container.