CHOCOLATE CHUNK
COOKIE

• 1 cup (226g) unsalted butter, at room temperature, cut into pieces

• 1 cup (213g) light brown sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 1/3cups (338 g) low FODMAP gluten-free all-purpose flour

• 1 teaspoon baking powder

• a pinch of salt

• 340g chopped dark chocolate

1. Preheat oven to 190°C / 375°F.

2. In a large mixing bowl, whisk together the butter and the light brown sugar.

3. Add the eggs one after another and vanilla extract.

4. Sprinkle the flour over the wet mixture along with the baking powder and salt. Stir all the incredients.

5. When a few floury streaks remain, stir in the chocolate.

6. Form balls with two spoons and place the cookies 8 per pan, spaced evenly apart.

7. Bake for about 15 minutes.

8. Cool cookies completely on pans set on racks.