Whisk butter, brown sugar and white sugar together until nice and creamy.
3
Stir in the egg yolk and vanilla essence.
4
Add the gluten-free flour along with the baking powder.
5
Chop the dark chocolate into chunks of your preferred size.
6
Fold in the chocolate. Then, divide the dough into equal parts of about 8 cm (3 inches) in diameter on a baking sheet. Make them round and squeeze them into cookies, about 1 cm tall (1/2 inch).
7
Bake the cookies for about 12 minutes. Watch them carefully to avoid overcooking. Cool on a rack once finished.
