Instructions

Preheat your oven to 375° F (190° C)

• Line a baking sheet with parchment paper, a silicone baking mat, or a light spritz of oil.

Cream the cold butter and both sugars.

• In a large mixing bowl, beat the cold cubed butter with the granulated sugar and light brown sugar until light and fluffy.

Add the eggs and vanilla.

• Mix in the eggs one at a time, then add the vanilla extract. Beat until everything is well combined and the batter looks smooth.

Combine your dry ingredients.

• In a separate bowl, whisk together the flour, tapioca flour, baking powder, baking soda, and salt. Whisking them together first means no mysterious pockets of baking soda.

Bring the dry into the wet — gently.

• Gradually add the dry ingredients to the wet, mixing just until incorporated. Don’t overmix.

Fold in the chocolate chips.

• Fold them in with a spatula.

Portion your dough into tall, generous balls.

• Using ¼ cup per cookie form 12 large dough balls and place them on your prepared baking sheet, 6 spaced apart per half sheet pan. The height matters — don't press them down. They should be tall mounds.

Bake for 11-12 minutes.

• Bake until the edges are golden and the centers are just set. They'll look slightly underdone. The residual heat does the rest.

Cool on the pan, then on a rack.

• Let the cookies rest on the baking sheet for about 10 minutes before transferring to a wire rack. The more they sit the better they set up. Patience here is the final ingredient.