So, I’ve gotten myself into this terrible habit.
Those of you who really know me are laughing hysterically on the inside (and maybe aloud), as you know that my life is centered around a series of habit (good and bad) and routine. I am predictable to a “T.” I have my schedule and I follow it, without a doubt. The only exceptions occur during travel, particularly travel abroad. – This is a conversation for another time.

I digress, this particular habit which I mention above is never arriving empty handed. I’ll be damned if I’m invited to a friend, (I would say colleague or co-worker – but I don’t have any of those 😆) function without something specially baked in hand.
And now, for our weekly Thursday Happy Hour downstairs (we live above a restaurant and bar – how great is that?) I have obligated myself to consistently bring something yummy and great. Whether it be cookies, pies, cake, bread…it must be something. Cookies are great little hand-held treats for those servers on the go (in case you were wondering). And, now that swimsuit season is officially over, these guys deserve to indulge.

Thank you for indulging me, the crew, and I indulge you.

And, Grace, these gluten-free morsels of goodness are particularly for you!

Crispy and gooey – all at once. MAGIC!

Gluten Free Chocolate Chunk Cookies

2 1/4 cups all-purpose gluten-free flour blend
1/2 tsp. xanthan gum (omit if gluten-free flour blend has xanthan or guar gum)
1 tsp. baking soda
1 tsp. sea salt
2 oz. cream cheese, room temperature
12 Tbs. butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp. vanilla extract
2 egg yolks, room temperature
2 cups semi-sweet chocolate chips or chocolate bar cut into tiny chunks (my preference)

In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda, and sea salt. Set aside.

In another bowl, add the cream cheese and pour the melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (The paddle attachment on a stand mixer is really nice in this case).
Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
Add the flour mixture, beating on low until just combined.
Fold in the chocolate chunks with a rubber spatula.

Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days. (This is an important step for chewiness and holding together).

Remove from refrigerator and let sit for about 15-60 minutes, or long enough for the dough to soften enough for easy scooping. 

Preheat oven to 375.
Line a cookie sheet with sheets of parchment paper.

Scoop even mounds of cookie dough spaced several inches apart. 
Bake for about 12 minutes, removing from the oven when the edges are beginning to brown and the center is set.

Who wants ice cream?