260g Sabato gluten-free flour
1 tsp baking soda
1 tsp baking powder
25g maize cornflour
½ tsp salt
170g butter
150g soft brown sugar
100g caster sugar
1 large whole egg, plus one egg yolk
2 tsp Heilala vanilla extract
220g Valrhona jivara chocolate fèves, chopped

Sift flour, baking soda, baking powder, cornflour and salt into a large mixing bowl. Set aside. Melt butter in a pot over low-medium heat. When the butter is fully melted, remove the pot from the heat, add the brown sugar and caster sugar to the pot and stir with a wooden spoon until there are no sugar lumps. Set aside for 2-3 minutes to cool slightly.

Add the whole egg, egg yolk and vanilla to the pot, and whisk until fully combined. Pour wet mixture over dry ingredients and combine with a wooden spoon. Fold in chocolate. Place dough in the fridge for 2-3 hours.

Heat the oven to 160ºC. Remove dough from the fridge and allow it to soften slightly. Place balls of the mixture, weighing 40g-50g, 2 inches apart on lined baking trays. Flatten slightly with a fork, then bake for 10-12 minutes.

Recipe courtesy of Kate Fay



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