Chocolate Walnut Cookies

Melt the butter in a heavy-bottom medium saucepan over low heat (or you can put it in a bowl and heat it for a few seconds in the microwave). Once melted, pour the butter into the bowl of a stand mixer.

In a separate medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, and baking soda. Set aside.

Add both the white and brown sugar into the stand mixer bowl with the butter and using the paddle attachment, cream everything together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture into the wet ingredients and mix until combined. Add the chocolate chips and walnuts and use a wooden spoon or spatula to stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour.

Preheat oven to 375 F. Shape the dough into 2″ balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 12 minutes, or until golden brown. Remove from oven and let cool for 2 minutes before removing the cookies from the baking sheet. Let cool completely before eating and/or storing in an airtight container.

These cookies are excellent from the freezer as well. After the dough has chilled in the refrigerator form into 2″ balls and place in a freezer bag and place in freezer. Keep the dough balls in the freezer until you want to bake them. Preheat oven to 375 F. Take dough balls straight from the freezer and place on parchment lined cookie sheet and bake at 375 F for 12 minutes. Remove from oven and let cool for 2 minutes before removing from baking sheet. Let cool completely before eating and store in airtight container.