The Ingredients: 55g butter at room temperature, 50g brown sugar, 25g natural cane sugar, 2g vanilla extract, 1 egg at room temperature, 115g gluten-free baking flour, 2g sea salt, 1g gluten-free baking soda and 85g dark gluten-free chocolate. These quantities will yield 6/7 large cookies. If you wish to have more you can double the quantities.
The Prep: First start by preheating the oven to 175 °C. Place the butter in a small bowl and melt with bain-marie. Transfer to a mixing bowl and add the brown sugar, natural cane sugar, vanilla extract and egg. Whisk to combine but do not beat too much. We do not want to incorporate much air. In a small bowl, whisk together the flour, salt and baking soda and add into the butter mixture and mix with a spatula until the dough comes together. Cut the chocolate into small chunks and add them to the mix. Incorporate all with a spatula to get all ingredients together. Prepare a baking tray with some cooking paper. Use a spoon to place the mix into the tray. Make sure to leave approximately 5cm between each cookie and they will grow during the process. Place in the oven for 11 minutes. Remove and let it cool. If some cookies merge, let them cool a bit and then use a knife to cut them apart.
He cooks. She tastes. 