Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
Whisk the flours, baking powder, salt and xanthan gum together in a medium bowl and set aside.
Put the butter and sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs, and beat until blended with the butter. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.
To upgrade these cookies, replace the vanilla extract with vanilla bean seeds - slice each vanilla pod lengthwise with the tip of a sharp knife, and scrape out the tiny brown seeds and add them to cookie dough. Then store the empty pods in sugar to make vanilla scented sugar for coffee or tea. Gluten-Free Eggnog Cookies: Make the Gluten-Free Vanilla Cookies, adding 1/4 teaspoon ground nutmeg to the flour mixture. Add 2 tablespoons bourbon whiskey to the butter and sugar. Bake as directed. Gluten-Free Lemon and Raisin Cookies: Make the Gluten-Free Vanilla Cookies, adding 1 teaspoon lemon zest to the butter mixture, and substituting 1 cup golden raisins for the semisweet or white chocolate chips.
From Food Network Kitchens