2 cups brown rice flour
¼ cup corn or tapioca starch
1 teaspoon salt
1 teaspoon baking soda
5 ounces unsalted butter, softened
3/4 cup turbinado sugar
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Combine the brown rice flour, corn starch, salt, and baking soda in a large bowl.
In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well and mix in the chocolate chips. Cover with plastic wrap and refrigerate for at least 30 minutes until the dough is firm.
Drop small balls of dough the size of a tablespoon or two on the cookie sheet, about two inches apart. Bake them until golden but still soft in the center, 11 to 12 minutes. Transfer to a rack and let cool.
Makes about 20 cookies