(note: these use mochiko rice flour to help with a softer & chewier texture. However, since I made these on accident by messing up my baking soda measurement which created more of a puffy cake-y texture, I can't say I really recommend this recipe)

ingredients

• 1 stick (1/2 cup) unsalted butter, browned

• 1/2 cup dark brown sugar

• 1/4 cup white sugar

• 2 eggs

• 2 tsp vanilla extract

• 1 tsp kosher salt

• 1-1/2 cup AP flour

• 1/4 cup mochiko sweet rice flour

• 1 tsp baking soda (supposed to be 1/2 tsp in my original recipe)

• Dark choc chunks

steps

1. Brown the butter and then pour it into a heatproof bowl to cool down. Add the brown sugar and white sugar in (this can be done while the butter is still hot). Whisk until smooth.

2. In a medium mixing bowl, add the flour, mochiko flour, baking soda, and salt. Whisk until combined.

3. Once the butter is at room temp, add the vanilla extract and eggs. Whisk thoroughly until smooth.

4. Preheat the oven to 350F.

5. Add the butter mixture into the medium mixing bowl with the flour. Fold in the ingredients with a spatula until no flour clumps remain.

6. Fold the chocolate into the cookie dough. Prepare a baking sheet with parchment paper.

7. Scoop the cookie dough into balls ~2 tbsp each and place them with ~2 inches of space around each one onto the tray. Bake for 8 minutes.

8. The cookies will firm up a bit as they cool so give it ~20 minutes before trying to transfer them off the tray. Enjoy!