1/2 cup (70 g) gum free gluten free flour (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)
4 tablespoons (56 g) unsalted butter, at room temperature*
2 tablespoons (25 g) granulated sugar
3 tablespoons (42 g) light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 1/2 to 2 ounces miniature semi sweet chocolate chips
*For a vegan version, use virgin coconut oil (the kind that’s solid at room temperature). Triple-filtered if you don’t want any coconut aroma.
Line a small rimmed baking sheet with anything nonstick (parchment paper, plastic wrap, waxed paper). Make sure the baking sheet is small enough to fit into your refrigerator. Set it aside.
Heat-treat the flour. Grease a small, microwave-safe bowl and place the flour in it. Microwave for 30 seconds at around 800 watts (for me it’s 30 seconds at 70% power) or the flour temperature until it reaches at least 165°F on an instant read thermometer. Set the flour aside briefly.
In a medium-size bowl, place the butter, granulated sugar, and salt, and mix well with a fork until well-combined. Add the vanilla and mix again to combine. The mixture will be a bit softer. Add the heat-treated flour, and mix until completely combined. Add the chocolate chips, and mix until evenly distributed throughout the flour.
Scoop the dough into pieces about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet. Place the baking sheet in the refrigerator and chill for at least 30 minutes or until firm before transferring to a sealed container. Store in the refrigerator, sneaking one here and there as the mood strikes.
Concept of heat-treating the flour in the microwave adapted from Food 52.