1 3/4 cups (210 g) certified gluten free oat flour
1 cup (140 g) cornstarch
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
7 tablespoons (96 g) unsalted butter, melted and cooled
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 tablespoon pure vanilla extract
6 ounces semi-sweet chocolate chips
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the oat flour, cornstarch, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and mix to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, eggs, and vanilla, and mix to combine. The dough will be very thick, but just keep mixing and it will come together. It helps to press the dough down with the underside of the spoon sometimes while mixing. Add the chocolate chips and mix until they’re evenly distributed throughout the cookie dough.
Divide the dough into pieces of about 1 1/2 tablespoons each, roll each tightly into a ball and then place about 1 1/2-inches apart on the prepared baking sheets. Do not flatten the balls of dough at all. Chill the dough in the freezer for about 10 minutes or the refrigerator for about 30 minutes, until firm.
Place the baking sheets, one at a time, in the center of the preheated oven and bake just until the balls of dough have melted and spread and the cookies are brown around the edges, 10 to 12 minutes. Be careful not to overbake them. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.