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100g unsalted butter, melted and cooled to room temperature

120g light brown soft sugar

70g caster sugar

1 large egg, room temperature

1 large egg yolk, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

220g all purpose gluten free flour

½ tsp xanthan gum (Omit if flour blend already contains)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

50g chocolate chips, dark or milk

50g dark chocolate (60-70% cocoa solids), roughly chopped

Flaky sea salt, for sprinkling (optional)

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1. Using a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and caster sugar together until pale and fluffy.

2. Add the egg, egg yolk and vanilla bean paste, and mix until fully combined.

3. Sift together the gluten free flour, xanthan gum, baking powder, baking soda and salt. Add the dry ingredients to the wet in two batches, mixing well after each addition.

4. Add in the chocolate chips and half of the chopped dark chocolate, and mix well until evenly distributed.

5. Portion the cookie dough onto a lined cookie tray. You should get 16 cookies, approx 40g in weight. Chill in the fridge for 1 hour minimum, ideally overnight.

6. Adjust the oven rack to the middle position, pre-heat the oven 180°c fan forced, and line another baking sheet with baking/greaseproof paper. You will bake the cookies in several batches, so you can line 2-3 baking sheets if you have them on hand.

7. In batches (at most, 6-8 at a time), place the chilled cookie dough balls on the lined baking sheet, leaving plenty of space between them (about 2 inches/5 cm), as they will spread out during baking.

8. Bake the cookies for 12-15 minutes in total, depending on your preferred cookie texture and consistency (a shorter time will give you very gooey cookies, a longer baking time will give you more fudgy cookies). They should be light golden on top and golden brown around the edges when done.

9. At the 8-9 minute mark, take the baking sheet out of the oven, tap it 5-7 times onto the kitchen counter, and place a few pieces of the reserved chocolate on top of each cookie. Return the cookies to the oven and bake until done. Tapping the cookie sheet on the kitchen counter helps the cookies to flatten, thus giving them their characteristic shape and appearance. Omit the tapping if you want thicker cookies.

10. Immediately out of the oven, you can correct the shape of the cookies into a more evenly round one. To do this, use a round cookie cutter slightly larger than the cookie diameter to nudge the cookies into shape.

11. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.

12. Repeat the baking instructions for the remaining balls of cookie dough, then once all the cookies are baked and cooled, sprinkle with flaky sea salt (optional) before serving.

Storage:The gluten free chocolate chip cookies keep well in a closed container at room temperature for about 1 week. Note that the cookies will get a bit softer and chewier with time.Alternatively, you can store raw, unbaked balls of cookie dough in an airtight container in the fridge for about 1 week, or in the freezer for 1-2 months. Bake the cookie balls directly from chilled or frozen, just adding 2-3 minutes to the baking time to compensate. Note that the longer the cookie dough balls are in the fridge or freezer, the less they will spread during baking (so the thicker the results).