Gluten-free chocolate chip cookies

Ingredients:

• 3 cups gluten-free flour
• 1.5 tsp salt
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 220 g unsalted butter at room temperature
• 1 tbsp. + 2 tbsp. light brown sugar
• 3/4 cup + 2 tablespoons granulated sugar
• 2 large eggs
• 1.5 tsp vanilla extract
• 220 gr. chocolate granules (60% cocoa)
• 220 gr. chocolate granules (58% cocoa)

Preparation:

1. Line two baking sheets with parchment paper and set aside. Sift flour, salt, baking powder, and baking soda into a large bowl; set aside.
2. Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes. Beating constantly, add the eggs one at a time until fully incorporated. Add the vanilla and mix.
3. Reduce mixer speed to low and add the flour mixture in two additions, scraping down the sides of the bowl after each addition and mixing until smooth. Add the chocolate chips and mix.
4. Roll the dough into 2.5 cm balls and place them on prepared baking sheets, spacing them 5 cm apart. Refrigerate for at least 30 minutes or up to several hours before baking.
5. Preheat oven to 350°F (175°C) (for a convection oven, preheat to 325°F). Position racks in the upper and lower thirds of the oven.
6. Bake the cookies, rotating the baking sheets halfway through, until golden brown around the edges, about 8–10 minutes total. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Bake the remaining cookies.