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1 3/4 cups (245 g) all-purpose gluten free flour (I used my Mock Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons (45 g) cornstarch (try arrowroot if you can’t have corn)
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (115 g) confectioners’ sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 egg white (30 g), at room temperature
2 tablespoons (1 fluid ounce) warm milk or water (about 95°F)
8 ounces chocolate chips (your choice!)
1 tablespoon (12 g) vegetable shortening or virgin coconut oil
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