Gluten-free American cookies

Method

1. Lay out a double layer of cling film.
2. Put 125 g butter in the bowl and heat 3 min / 60°C / speed 1. Leave to cool in the bowl for 5 minutes without the lid.
3. Add the soft brown sugar and granulated sugar and mix 20 sec / speed 3. Scrape the sides down well.
4. Add the egg and vanilla extract and mix 30 sec / speed 3.5. The mixture should be smooth; repeat this step if it is not.
5. Add the gluten-free flour, baking soda and a generous pinch of salt and mix 30 sec / speed 4. Scrape everything down well.
6. Knead mode / 2 min; the dough should be even throughout.
7. Add the chocolate chips and mix 15 sec / speed 2. Make sure they are evenly distributed; otherwise repeat this step.
8. Roll the dough into a log in the double cling film and rest in the fridge for at least 1 hour (preferably overnight).
9. Preheat the oven to 175°C top and bottom heat (165°C fan). Line the baking tray with baking paper.
10. Cut slices of about 50 to 60 grams from the log and shape them into loose balls. Place 6 to 7 cookies per tray.
11. Bake the cookies in about 12 minutes. The edges should be golden brown; the centre may still be soft. Leave to cool on the tray for 10 minutes.