Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or baking mats, or spray with nonstick spray.
Whisk together dry ingredients (rice flour through salt) in a medium bowl.
In a large bowl, use an electric mixer to combine eggs, milk, butter, sugars and vanilla. Continue to mix on medium speed for 3 to 4 minutes.
Add dry ingredients and mix just until incorporated. Stir in the chocolate chips.
Drop teaspoonfuls of cookie dough 2 inches apart on a baking sheet. Bake 8 to 10 minutes, or until cookies are cooked throughout.
Notes
Scant"... as in 1 scant teaspoon means "barely a teaspoon," or a little bit under.
For gluten free chips, I used Enjoy Life brand mini chips (found at my local market that carries a lot of GF/health foods).
All of the flours in the recipe are made by Bob's Red Mill- I was able to find most in my regular market, and I found the Sweet Rice Flour at Whole Foods.