2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend
1/2 tsp. teaspoon konjac root/psyllium husk powder (omit if your flour blend already contains xanthan or guar gum)
1 tsp. baking soda
1 tsp. salt
2 ounces cream cheese, room temp
3/4 cups (12 Tbsp.) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp. vanilla extract
2 egg yolks (room temp)
2 cups semi-sweet chocolate chips
In a medium bowl, whisk together dry ingredients. Set aside.
In the bowl of your stand mixer or Thermomix, place the cream cheese, then pour melted butter over it. Add brown sugar AND SUGAR and mix on speed 3 for 2 minutes.
Add vanilla extract and egg yolks (one at a time) mixing on speed 2.5 until well mixed, about 30 seconds.
Add the flour mixture that you set aside earlier, 40 seconds on speed 4 until just combined.
Add the chocolate chips and mix on low (Thermomix reverse/30 sec/speed 2) or by hand, just until mixed thoroughly.
Cover the mixing bowl and refrigerate a minimum of 3 hours and up to 4 days.
When you are ready to bake, remove from refrigerator. If dough has been refrigerated longer than 3 hours, let sit for about 15 minutes to soften enough for easier scooping.
Preheat oven to 375°.
Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
Use a #20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look undercooked, but will continue cooking as they cool.
Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
Store in an air tight container so that cookies remain soft.