Gluten Free Soft Batch Chocolate Chip Cookies

INGREDIENTS

7/8 cups (260 g) all purpose gluten free flour (I used Better Batter)

1 tsp

xanthan gum (omit if your blend already contains it)

6 1/3 tbsp

cornstarch

1/2 tsp

kosher salt

1 tsp

baking soda

2/3 cup

granulated sugar

1/2 cup

packed light brown sugar

6 tbsp

unsalted butter, at room temperature

5 tbsp

vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening)

1 tbsp

pure vanilla extract

egg (50 g, weighed out of shell) + 1 egg yolk at room temperature, beaten

1 cup

semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch