deliciously thick chocolate chunk cookies with the perfect balance between chewy and crisp. best enjoyed slightly warm for the classic fresh-out-of-the-oven flavor and melty chocolate-y goodness we all know and love.
makes: 24 cookies
prep time: 15 minutes
chill time: 1 hour
cook time: 14 minutes
ingredients:
11 oz. superfine white rice flour
1.25 oz. corn starch
0.5 oz tapioca starch/flour
1 t. salt
1 t. xanthan gum
1 t. baking soda
8 oz. unsalted butter, melted
10 oz. light brown sugar
2 oz. granulated sugar
1 egg
1 egg yolk
2 T. milk
2 t. vanilla extract
1 (12-oz.) bag of semisweet or dark chocolate chunks
directions:
sift together white rice flour, corn starch, tapioca starch, salt, xanthan gum, baking soda in a large mixing bowl.
add melted butter, light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. cream together on medium speed until smooth, about 1 minute. add the whole egg, egg yolk, milk, and vanilla to the mixer and beat on medium speed until combined, about 1 minute.
while the mixer is still running, gradually spoon the flour blend. mix until fully incorporated.
remove bowl from mixer and fold the chocolate chunks into the cookie dough using a spatula. cover the bowl with plastic wrap and refrigerate for about an hour.
preheat the oven to 375°F. form the dough into 2 oz. balls and place on a parchment-lined baking sheet. bake for 14 minutes, rotating the pans and switching between oven racks after 7 minutes to ensure even baking.
allow cookies to cool. enjoy slightly warm or store fully cooled cookies in an airtight container ♡