Makes about 20
1/2 c. (1 stick of) unsalted butter
1/4 c. granulated sugar
1/2 tsp. Nielsen-Massey pure vanilla
3/4 c. all-purpose flour
2 tbsp. rice flour
1/8 tsp. salt
1/3 c. Ghirardelli white chocolate chips
1. In a medium bowl, beat the butter and sugar until light and fluffy with an electric mixer. Beat in the vanilla.
2. In another small bowl, combine the flours and salt.
3. Add the dry ingredients to the butter mixture and mix on low speed just until combined. (It will be quite mealy.)
4. Stir in the chocolate chips.
5. Using your hands, pinch enough of the dough together to form a ball about the size of a small walnut. Place on a parchment-lined baking sheet.
6. Repeat until all the cookie dough is used up.
7. Using a fork, gently press on each round of dough to slightly flatten.
8. Bake in a preheated 325˚F oven for 20 minutes.
Note: You can also substitute milk or semi-sweet chocolate chips. 1/4 c. of chopped pecans or macadamia nuts can be added in Step 4.
