Gluteenittomat Chocolate Chip Cookiet

Take out 175 g butter to soften at room temperature.

Preheat the oven to 175 degrees.

Whisk the softened butter, 2 dl brown sugar, and 1 dl sugar together. Add 0.5 EL vanilla extract and 1 Stk egg, and beat until smooth.

In a separate bowl, combine 5 dl gluten-free flour mix, 1 TL baking powder, 1 TL baking soda, and 0.5 TL salt.

Gradually add the dry ingredients to the butter-sugar mixture and mix until just combined. Do not overmix.

Fold in 1 dl dark chocolate chips and 1 dl milk chocolate chips gently into the dough.

Roll the dough into golf-ball-sized portions and place them on a baking sheet lined with parchment paper. Leave enough space between the cookies as they will spread.

Bake in the 175-degree oven for 12 minutes until the edges are golden but the centers remain soft. Do not overbake; they will firm up as they cool.

Let the cookies cool on the baking sheet for a moment before transferring them to a wire rack.