Chocolate Chip Cookies/Gluten Free

• 2 1/4 cups  gluten-free flourblend
• 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 (room temp)
• 2 cups semi-sweet chocolate chips

Whisk together gf flour, xanthan (unless in flour blend), baking soda and salt.  Set aside.

In the bowl of your stand mixer add the cream cheese, pour the melted butter in.  Add the brown sugar and sugar and then mix for about 2 minutes.  Add the vanilla and egg yolks (one at a time) and mix on low-medium speed until well mixed in.  Add the flour mixture and mix on low speed just until blended.  Add the chocolate chips and mix by hand.

This is the log when unwrapped from the wax paper.  Just slice and bake.

Cover and put in refrigerator for at least 4 hours and up to 4 days.  When ready to bake remove from refrigerator and let sit for about 15 minutes to make it easier to scoop.  Another idea is to roll the cookie dough into a log, refrigerate and slice. 

Line cookie sheet with parchment paper and bake at 375 for about 11 to 12 minutes.