180g butter
2 eggs
1 tsp vanilla essence
1 Cup Chelsea Soft Bown Sugar
½ Cup Chelsea White Sugar
2 tsp gluten free baking powder
2 tsp Gua Gum
3½ Cup Gluten free flour
1 Cup dark chocolate drops

Preheat oven to 180⁰C
Melt butter and allow to cool. Mix in eggs and essence.

In a bowl add flour and baking powder and Gua Gum. Then add the sugars.
Mix in butter mix and then add chocolate chips.
It can be a little dry at this stage but mould into balls for the cookies. Press down each ball with a fork and then bake till light golden for about 35min at 180⁰C.