2 1/4 cups good all-purpose gluten-free flour blend. I like to use King Arthur Flour.
1 tsp. baking soda
1 tsp. salt
2 ounces cream cheese, room temp
3/4 cups (12 Tbsp.) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp. vanilla extract
2 egg yolks (room temp)
2 cups semi-sweet chocolate chips
Preheat oven to 375°.
In a medium bowl, whisk together gluten-free flour, I like to use King Arthur Flour, baking soda and salt. Set aside.
In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
Add the flour mixture that you set aside earlier, beating on low until just combined.
Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
Line cookie sheets with sheets of parchment paper or silicone liners.
Cook for 10-12 minutes.
Adapted from mygluten-freekitchen.com