Instructions

1. In a medium bowl, whisk together gluten-free flour, xanthin (if needed), baking soda and salt. Set aside.
2. In the bowl of your stand mixer with paddle attachment, place the cream cheese and pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
3. Turn mixer to medium low and add vanilla extract. Then, one at a a time, add egg yolks until combined.
4. Add the flour mixture you set aside, beating on low until just combined.
5. Add chocolate chips mixing on low or by hand, just until incorporated.
6. Optional: Place cookie dough in airtight container for 4 hours or up to 4 days. You CAN skip this step, just throw the dough in the refrigerator while the oven is preheating.
7. Preheat your oven to 375° F and line cookie sheets with parchment paper or silicone liners (don’t spray). If you chilled your dough, remove it from refrigerator and let it sit at room temperature for about 15 minutes to make dough easier to scoop.
8. Scoop even balls of cookie dough and spaced several inches apart (I like to make ~2 ounce cookie dough balls).
9. Bake cookies for 11-12 minutes until edges are set and just browning (the centers will look undercooked, but will continue cooking as they cool).
10. Remove cookies from the oven and immediately sprinkle with finishing salt, letting them cool on the cookie sheet for 2-3 minutes before removing to a cooling rack.

Source: My Gluten Free Kitchen