In a bowl, mix together both your light brown sugar and caster sugar with your melted butter. Mix until it all comes together and is fully combined.Add your egg  and vanilla extract to the bowl and continue to mix (with a wooden spoon) until combined once more.

In a separate bowl, add your gluten free flour, bicarbonate of soda, salt and briefly mix.

Add your flour mix to your original bowl and mix till combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it'll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand).

Add the chocolate chips and give them a good mix in so they are dispersed evenly.

Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).

Heat your oven to 170C and prepare a couple of baking trays with good quality, non-stick baking paper.

Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball). Add some whole or broken up pieces of chocolate buttons to the top of the cookie balls and place them on your trays - this means that the chocolate buttons will not get hidden in the dough! The cookies will spread a little so leave some gaps between them - I usually cook mine in a couple of batches.

Pop into the preheated oven for about 7 minutes.

Remove from the oven, hit the baking sheet onto your worktop and place 1 or 2 whole chocolate buttons in the top of each cookie. Then put back into the oven for a further 7 minutes to finish cooking - this will ensure you have a lovely melty button top!

Remove from the oven and leave to cool on the baking tray before moving them. (Optional - sprinkle with salt for a salted chocolate flavour)

Enjoy!