INGREDIENTS2¼ cups all-purpose, gluten-free flour blend (sub almond flour)
1 tsp baking soda
1 tsp salt
2oz cream cheese, room temperature (sub vegan cream cheese)
¾ cup (12 Tbsp) unsalted butter, melted (sub ghee or vegan butter)
1 cup brown sugar, packed (sub brown coconut sugar)
½ cup granulated sugar (sub coconut sugar)
1½ tsp vanilla extract
2 egg yolks, room temperature
2 cups semi-sweet chocolate chips (I like Hu)
Preheat the oven to 375°. In a medium bowl, whisk together the gluten-free flour, baking soda and salt. Set aside.
Using a stand mixer, combine the cream cheese and melted butter. Add the brown sugar and granulated sugar. Mix on medium speed for 2 minutes. Add the vanilla extract and egg yolks one at a time. Mix on low-medium speed until well combined. Add the flour mixture, beating on low until just combined. Add the chocolate chips and mix on low or by hand, until just mixed thoroughly.
Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 4 hours and up to 4 days.
When you are ready to bake these, remove the dough from the refrigerator and let it sit for about 15 minutes too soften enough for easier scooping.
Line cookie sheets with parchment paper or silicone liners. Cook for 10-12 minutes.
Adapted from My Gluten Free Kitchen