Kimberly1016
Gluten/Dairy Free Version:
This is a great recipe but unfortunately I am gluten/lactose intolerant and need to make a few substitutions, but it's so easy!  I substitute the flour for the gluten free flour blend I make and store for all of my baking (2 cups White Rice flour, 3/4 cup Potato Starch & 1/4 cup Tapioca Flour).  Also I add 1/2 tsp of Xantham Gum (this helps keep the mixture together which is needed with the absence of gluten.)  For the milk I use skim lactose free milk, however I use 2 cups because I find the mixture to be too thick.  I would start with 1 & 1/2 cups milk and add more to your liking.   I also use a gluten-free baking powder. 

The other changes I make to the recipe that have nothing to do with my gluten/lactose intolerance are:  bring the egg to room temp, warm the milk & add 1 tsp of vanilla.  Oh and of course chocolate chips :)