Gluten-Free Chocolate Chip Cookies

2 1/4 cups (~282 grams) Michaela’s GF Flour Blend

1/2 tsp. Corn starch

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

2 cups semi-sweet chocolate chips

1. In a medium bowl add cream cheese, butter, brown sugar, and sugar, and blend until creamy. 
2. Then add in the egg yolks and vanilla. 
3. Finally stir in the flour, cornstarch, baking soda, and salt. 
4. Scoop in large cookies. I use my #20 scoop, which is about 3 Tbsp of dough.
5. Refrigerate the dough for 30 minutes.  
6. Bake at 375 for 11-12 minutes until just brown around the edges. 
7. These cookies store very well if you can keep them around that long.

Keep Baking,

Michaela