Combine the rice flour and cornstarch with the sugar, baking powder, cold butter cut into pieces, and the egg.
Start kneading, add the chocolate chips, and continue until you get a compact dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll out the dough to a thickness of 5 mm and cut the cookies as you prefer. I simply cut rectangles, but you can use cookie cutters.
Bake for 15 minutes in a preheated static oven at 180 degrees.
Parchment paper
Rolling pin
Baking tray
Plastic wrap
They stay crisp for several days in an airtight tin or glass container.
Italy
