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2 ¼ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum; if not, add ½ teaspoon xanthan gum)

1 teaspoon baking soda

½ teaspoon salt

14 tablespoons salted butter, melted (197 g)

2 eggs (~100-110 g)

1 egg yolk (15-20 g)

1 ¼ cup brown sugar, packed (250 g)

½ cup granulated white sugar (100 g)

2 teaspoons vanilla extract

9 oz. (255 g) dark chocolate, roughly chopped (or a mix of semi-sweet and dark)

9 oz of white chocolate chips

Mini marshmallows

Flaky salt for sprinkling on top (optional)

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Directions:

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.

2. Whisk together the gluten-free flour, salt, and baking soda in a bowl and set aside.

3. In a large bowl, mix together the brown sugar and granulated sugar to combine.

4. Add the melted butter and whisk until thoroughly incorporated.

5. While whisking continuously, add in your eggs, egg yolk, and vanilla extract until thoroughly mixed.

6. Add half of the flour mix at a time and mix well, then mix in the rest.

7. Fold in the chopped chocolate and white chocolate chips.

8. Roll and place 5-8 large cookies (or 12 smaller cookies) on the lined baking tray(s).

9. Bake for 15-17 minutes for large cookies or 12-15 minutes for smaller cookies.

10. The cookies should look golden brown. Let them cool for 2 minutes on the baking sheet, then carefully transfer them to a wire rack to finish cooling.

11. They should be chewy and delicious. Makes 20 large cookies or 32-40 small cookies.

Tips for Gluten-Free Baking:

Gluten-Free Flour Blend: Use a high-quality gluten-free flour blend specifically designed for baking. Bob’s Red Mill and King Arthur Flour offer excellent gluten-free flour blends.

Xanthan Gum: This ingredient helps provide structure and elasticity similar to gluten. If your flour blend doesn’t contain xanthan gum, add ½ teaspoon to the dry ingredients.

Moisture: Gluten-free baked goods can sometimes be drier. Adding an extra egg yolk helps add moisture and richness.

Texture: Allow the cookie dough to rest for about 30 minutes before baking. This helps the flour hydrate and improves the texture.