Ingredients
170g (6oz) butter
250g (8 1/2 oz) soft light brown sugar
55g (2oz) granulated sugar
300g (10 1/2 oz) plain gluten free flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp vanilla extract
185g (6 1/2 oz) chocolate chips
Instructions
1. Preheat the oven to 180c. Line two baking sheets with parchment paper.
2. Melt the butter in a small saucepan and add in the sugars, stirring until no lumps remain.
3. Sift the flour, bicarbonate of soda, and salt in to a mixing bowl
4. Add the melted butter and sugars, the beaten egg, and vanilla extract and mix to a soft dough.
5. Mix in the chocolate chips
6. With wet hands, shape the dough into 18 or 24 balls. Place well apart on the baking sheets.
7. Bake for 20 minutes or until golden, but still soft. Remove from the oven and leave to cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely
Taken from Allergy Free Cookbook
Notes: Cook for 10 minutes and check - too crispy/crumbly after 20 minutes
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