Best Gluten-Free Chocolate Chip Cookies Ever

“Hey do you have any more of those gluten-free cookies?”I’m a baker of many kinds of cookies, and this is not usually a question I get asked, but friends, gather ‘round and let me tell you, these cookies are worth passing over any glutened treat on the holiday menu.  They were actually a complete accident, if I’m being honest.  I was trying out a new recipe, totally screwed it up, and the result was the chewiest gluten-free chocolate chip cookie out there.I’ll warn you, this requires a long chilling time in the fridge.  I tried to get around it, I really did, but it matters.  I made a batch of cookies after chilling the dough for 2 hours, and then another batch where I chilled the dough for 6 hours, and the difference is significant, as you can see. The cookies that chilled for 6 hours are on the right side.So make the dough, stick it in the fridge, drive to a town 3 hours away and back, and then bake these guys up.You will need:2 ¼ cups gluten-free flour blend (Cup4Cup is my favorite). Make sure your blend includes xanthan gum, if it doesn’t you’ll also need ½ tsp of it.1 tsp baking soda1 tsp salt4 ounces cream cheese, softened¾ cup butter, melted1 cup brown sugar, packed½ cup dark brown sugar2 tsp pure vanilla extract2 egg yolks2 cups dark chocolate chips or chopped chocolate of your choice (I often use Nestle, because they’re readily available and they label their gluten-free chips)In a medium bowl combine the dry ingredients: flour blend, baking soda and salt.Combine the cream cheese, melted butter, and both sugars in a large bowl or stand mixer.  Beat until smooth and lighter in color.  Add the egg yolks and vanilla and mix to thoroughly combine.Add the flour mixture to the bowl, mix on low until combined. Occasionally stop and scrape down the bowl.  Add the chocolate chips and mix.Chill the dough for 6 hours. Scoop the dough with a small cookie scoop and roll into balls.When you’re ready to bake, preheat the oven to 375 degrees. Scoop the dough with a small cookie scoop and roll into balls.Line cookie sheets with parchment paper and place cookie dough balls on each sheet.  Bake for 8-10 minutes, rotating the cookie sheets halfway through.  Take the cookies out when they just start browning on top and around the edges.  They will be puffed up a little bit, but the dough will sink around the chips as the cookies cool.  Let them cool on the cookie sheets for 3 or 4 minutes and then move to cooling racks. Once the cookies are completely cooled, store them in an airtight container.These are even better the next day, if you can wait that long.  They will keep for several days in an airtight container.