This recipe uses rice flour and mayonnaise instead of eggs and butter to create chewy American cookies. Roughly chopped chocolate is mixed into the dough, resulting in a crisp exterior and a chewy interior. The dough is soft and easy to handle, and bakes quickly in the oven. While the use of mayonnaise might seem unusual, the finished product doesn't taste like mayonnaise, instead offering a deep flavor with a hint of saltiness. Using rice flour allows for thorough mixing without worrying about gluten, resulting in a unique texture different from cookies made with all-purpose flour. Comparative studies have been conducted using calorie-reduced mayonnaise, egg-free mayonnaise, and different types of rice flour, and this recipe recommends using regular whole-egg mayonnaise and Mizuho Chikara confectionery rice flour.