Use softened butter (not melted) to create a smooth, creamy texture that blends seamlessly with the flour and sugar without becoming greasy or separated.

Since gluten-free 1-1 flour absorbs liquid differently, add milk gradually and pause between additions to achieve the perfect creamy consistency without over-mixing.

Use light brown sugar (not just white sugar) to add moisture and depth; it naturally contains molasses which creates a richer, more indulgent cookie dough flavor.

Refrigerate mini chocolate chips for 10 minutes before folding into the dough so they hold their shape and distribute evenly rather than softening and clumping together.

Add sea salt at the very end and taste as you go; it enhances sweetness and chocolate flavor while masking any gritty texture that can sometimes occur with gluten-free flours.