1 1/2 cup gluten free all purpose blend
2 TBSP cornstarch
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
1 cup sugar
4 TBSP or 1/4 cup butter
1 cup  Ricotta at room temperature
2 tsp Gluten Free Vanilla
1 1/2 cups semi-sweet chocolate chips

In a bowl, whisk together flour, baking powder, baking soda, corn starch, salt.  Set aside. Beat buttery and ricotta together. Add sugar, vanilla and continue beating till everything is creamy.  Add the dry mix and beat a bit at a time.  You might have to just fold towards the end with a spatula.  Add the chocolate chips and stir. Cover with a plastic wrap and place in the refrigerator for about 30 minutes.

When ready to bake the cookies, preheat the oven to 350 F. Line two large baking sheets with parchment paper. Take the dough out of the freezer and with a cookie scoop (spray with vegetable oil spray and use. This dough is extremely sticky), make 1″ – 2″ balls and place on the cookie sheets 2 inches apart. Bake for 15 minutes. Don’t forget to rotate the pans halfway.  Cool on the wire rack and store in an air tight container.