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1
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).
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2
Once melted, pour the butter into the bowl of a stand mixer.
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3
In a separate medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, and baking soda.
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4
Set aside.
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5
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.
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6
Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.
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7
Slowly incorporate the flour mixture into the wet ingredients and mix until combined.
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8
Add the chocolate chips and walnuts and use a wooden spoon or spatula to stir to combine.
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9
Chill the dough in the refrigerator until firm, approximately 1 hour.
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10
Preheat oven to 375 F. Shape the dough into 2 balls and place on parchment-lined baking sheets, 6 cookies per sheet.
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11
Bake for 12 minutes, or until golden brown.
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12
Remove from oven and let cool for 2 minutes before removing the cookies from the baking sheet.
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13
Let cool completely before eating and/or storing in an airtight container.
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14
These cookies are excellent from the freezer as well.
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15
After the dough has chilled in the refrigerator form into 2 balls and place in a freezer bag and place in freezer.
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16
Keep the dough balls in the freezer until you want to bake them.
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17
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.
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18
Remove from oven and let cool for 2 minutes before removing from baking sheet.
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19
Let cool completely before eating and store in airtight container.
