2 cups milk-chocolate chocolate chips
1 cup butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese, at room temperature
2 teaspoons vanilla
2 1/4 cups Pamela's gluten-free Artisan Flour Blend
1 teaspoon baking soda
1/2 teaspoon salt
Whisk together flour, baking soda and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar, cream cheese, and vanilla. Gradually blend dry mixture into butter/sugar mixture. Stir in chocolate chips. Chill the dough for at least 1 hour. Roll dough into 1 inch balls and place onto parchment or Silpat sheet. Flatten the balls to about 2 inches wide. Bake at 350ºF for 10 to 12 minutes.
Yields about 4 dozen cookies
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