Cut your cold butter into small/medium cubes and either in a stand mixer or with an electric hand whisk mix briefly (around 30 seconds) until the butter is starting to break down a little but still holds some shape.

Add in both your light brown sugar and your caster sugar and mix once more. Again, do this briefly - you're not trying to cream it together just so its slightly mixed (I usually do this for about 30 - 45 seconds).

Add in your chocolate. As I said I used lots of Easter chocolate which I chopped up. No need to have it all evenly sized. Mix so that the chocolate is combined into the mixture - again this shouldn't take long.

In a separate bowl add your gluten free plain flour, gluten free self raising flour, cornflour, xanthan gum, salt and baking powder. Mix to combine.

Add your flour mix to the main bowl and mix briefly once more (no more than a minute ideally). It's quite a lot of flour so be careful it doesn't go everywhere at first! It should be quite a sandy, crumbly mixture at this point.

In a small bowl, beat your egg with your vanilla extract. Then add this to the mixture, mix until it starts coming together and forming more of a dough.

Roll your dough into rough balls (don't smooth them whilst rolling too much, or you'll lose the texture when they cook). I roll mine to be between 115g and 120g - I'd recommend this size - they are really big and the mixture should make just over 6.

Place your balls on a tray and pop into the freezer for around 90 minutes. This will help the cookies to not spread too much and keep the gooey inside.

Preheat your oven to 180C Fan / 200C and pop a large prepared baking tray into the oven to heat up.

When the dough has chilled enough, remove your heat baking tray from the oven and place your balls on it (ensure they aren't too close to each other as they'll spread a little). Put the hot baking tray straight back into the oven and book for about 16 minutes. (I usually bake mine between 14 - 16 minutes and check on them from 14 minutes onwards.

They should have spread but not as much as a regular cookie and still be chunky, especially in the centre! Leave to cool on the tray before moving carefully to a cooling rack.

Enjoy!