Wheat-Free Chocolate Chip Cookies

• 1/2 cup butter, room temperature
• 2/3 cup brown sugar, packed
• 1/2 cup white sugar
• 1 large egg, plus the yolk of another large egg
• 1 t. vanilla
• 1/2 t. salt
• 1 t. baking soda
• 1 t. baking powder
• 1/4 t. cream of tartar
• 1 c. oat flour
• 3/4 c. white rice flour
• 3 T. potato flour (not potato starch)
• 1 generous c. high-quality chocolate chunks

1. Dry ingredients (prep):
2. Sift the flours, the soda, powder, tartar and salt onto a sheet of waxed paper: set aside.
3. Wet ingredients (cream):
4. Cream the room-temperature butter on medium speed in the bowl of a stand mixer for about 1 minute, or beat by hand until light and fluffy. Beat in the sugars in two separate additions with one minute of beating between each addition. Then add the whole egg and beat for about 30 seconds. The mixture should become very light and fluffy. Add the yolk, beat for an additional 30 seconds and then fold in the vanilla.
5. Add dry to wet:
6. Add the dry ingredients to the creamed butter/sugar/egg mixture in three additions. Stirring until well combined. Add the chocolate chips at the end.
7. Chill the dough for two hours.
8. Bake:
9. Preheat oven to 350. Portion the dough into 24 even balls, about a tablespoon each, on ungreased sheets.
10. Bake for 9-10 minutes. NO LONGER. They will look browned on the outside, but doughy in the middle when they come out, but after they set up, they have a perfect texture.

butter, brown sugar, white sugar, egg, vanilla, salt, baking soda, baking powder, cream of tartar, flour, white rice flour, flour, generous

Taken from www.epicurious.com/recipes/member/views/wheat-free-chocolate-chip-cookies-50027060 (may not work)