Gluten Free New York Times Chocolate Chip Cookies

INGREDIENTS

3/4 cup

all purpose gluten free flour (I used my mock Better Batter)

1/4 tsp

xanthan gum (omit if your blend already contains it)

1 1/2 tbsp

cornstarch

7/8 cup

Gluten Free Bread Flour*

5/8 tsp

baking soda

3/4 tsp

baking powder

3/4 tsp

kosher salt

1/2 cup

+ 2 tablespoons (120 g) granulated sugar

10 tbsp

packed light brown sugar

10 tbsp

unsalted butter, at room temperature

egg (60 g) at room temperature, beaten

1 tsp

pure vanilla extract

10 oz

bittersweet chocolate disks

Coarse salt, for sprinkling

*BREAD FLOUR NOTES