Ultimate Chocolate Chip Cookie From 'The Everyday Art Of Gluten-Free'

• 2 1/2 cups minus 2 teaspoons (258 g) Cookie Jar Blend (ingredients below)
• 3/4 cup (165 g) packed light brown sugar
• 1/3 cup (65 g) granulated sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 7 tablespoons (98 g) unsalted butter, cold and diced
• 1 large egg
• 2 egg yolks
• 1/4 cup (60 ml) half-and-half
• 1 tablespoon pure vanilla extract
• 1 1/2 cups (264 g) milk chocolate chips
• 1 cup (168 g) semisweet chocolate chips
• 2 cups plus 1 tablespoon plus 1 teaspoon (240 g) glutinous rice flour
• 1 1/2 cups plus 1 tablespoon plus 1 teaspoon (174 g) tapioca starch
• 1 1/4 cups plus 2 teaspoons (156 g) cornstarch
• 1 1/3 cups plus 1 teaspoon (150 g) sorghum flour
• 1/4 cup plus 3 tablespoons (60 g) freshly ground gluten-free quick oats
• 4 1/2 teaspoons (13.5 g) guar gum

1. To make the Cookie Jar Blend: Using the spoon-and-sweep method, measure each ingredient into a large bowl. Whisk together and then sift the mixture into a separate large bowl. Repeat several times.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the Cookie Jar Blend, sugars, baking powder, baking soda, and salt and beat them briefly to combine. With the mixer still running, add the butter and beat it on the lowest speed until the mixture resembles damp cornmeal, about 5 minutes. Add the egg, egg yolks, half-and-half, and vanilla and beat the mixture on high until the dough coats the sides of the bowl.
3. Scrape down the sides of the bowl and add the chocolate chips. Mix just until they are combined.
4. Transfer the dough to a glass bowl, cover it with plastic wrap, and refrigerate it for at least 24 and up to 48 hours, for the best results.
5. Preheat the oven to 350u0b0F (175u0b0C). Line two baking sheets with Silpat mats or parchment paper.
6. To make cookies of uniform size (and prevent fights and claims of favoritism), spoon out 2-tablespoon portions of the dough and then weigh them. A weight of 65 g will bake into a 3-inch (7.5-cm) diameter cookie. Lightly dust your hands with glutinous rice flour (or water-seriously, try it!) and roll the balls of dough between your hands. Stagger the cookie portions on the lined baking sheets, leaving 2 inches (5 cm) between each. Place two in the first row, one in the second. You will get 5 cookies per sheet.
7. For a golden cookie that will bend when cool, bake them for 11 minutes exactly. If you prefer a crunchier cookie, bake them for a few minutes more. Repeat until all of your dough has been baked. Let cool on the pan for 10 minutes, then transfer to wire racks to cool completely.
8. These cookies keep beautifully in an airtight container at room temperature for up to 4 days. The dough freezes exceptionally well, double-wrapped, and can be kept for up to 1 month.

brown sugar, sugar, baking powder, baking soda, kosher salt, unsalted butter, egg, egg yolks, vanilla, milk chocolate chips, chocolate chips, rice flour, tapioca, cornstarch, sorghum flour, freshly ground, guar gum

Taken from www.seriouseats.com/recipes/2014/09/ultimate-chocolate-chip-recipe-cookie-from-the-everyday-art-of-gluten-free.html (may not work)