Gluten Free Chocolate Chip Cookies

Recently my son discovered he was gluten intolerant.  So now, when he comes for a visit I am super vigilant to make sure anything he eats is gluten free.  I have not always had great success with gluten free recipes as many have a weird texture.  These cookies are a delight!  If you were not told they are gluten free, you would not even know it!  That is a successful recipe.  I discovered this recipe on the blog, "My Gluten Free Kitchen."  This blog recommended Mary's 4:4 flour, which I found on Amazon and used for this recipe.  I have been told that Costco also has a gluten free flour that works well.

• 2 1/4 cups all-purpose gluten-free flour blend
• 1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)
• 1 tsp. baking soda
• 1 tsp. salt
• 2 ounces cream cheese, room temp
• 3/4 cups unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 1/2 tsp. vanilla extract
• 2 egg yolks
• 2 cups semi-sweet chocolate chips

1. In a bowl, whisk together the gluten-free flour, xanthan , baking soda and salt.
2. In a bowl put the cream cheese, then pour in the melted butter. Add in the brown sugar and sugar and mix on medium speed for 2 minutes.
3. Add the vanilla and egg yolks (one at a time). Mix on a low-medium speed until well mixed.
4. Add in the flour mixture and  beat on low until combined.
5. mix in the chocolate chips.
6. Cover the bowl with plastic wrap and refrigerate from 4 hours to 4 days.
7. When you are ready to bake, remove  the bowl from the refrigerator and let sit for about 15 minutes to soften the dough for easier scooping.
8. Preheat oven to 375°.
9. Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
10. Use a cookie scoop to scoop out mounds of cookie dough and space several inches apart.
11. Bake for 11-12 minutes at 375°. Remove when edges are just set and starting to brown.
12. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack.