Fluffy buttery cookies with chocolate

There is nothing more fun on a rainy day then bake cookies with your kids. Well, with my toddler its a bit of a challenge as he tends to eat the dough straight out of the bowl before I even get the chance to make cookies out of them.

This recipe is easy but requires a bit of time, as you need to let the dough rest in the fridge for an hour. But other than that you are ready in a flash. So if you got guests coming over, these are easy to make and are a lovely treat. All you need is a bit of notice beforehand and of course a pantry filled with lots of flours and other common glutenfree baking stuff as butter, sugar, eggs, baking soda, chocolate etc etc. I've learned to stock up so I can always bake when I want to. And I want to often. ;-)

A lovely treat to go with a great cup of coffee

The original recipe used solely riceflour, but I changed that into half the amount of riceflour, the other half oatflour for a bit more of a bite. I also used a bit more butter because of the oatflour. I'll post both options here.

Ps. I call these cookies fluffy because they tend to crumble (as many glutenfree cookies do, but the taste sure makes up for that!)

Ingredients

• 50 grams (1.75 oz) of softened margerine
• 50 grams (1.75 oz) of softened butter (i used 75 grams (2.75 oz))
• 50 grams (1.75 oz) of finely granulated sugar
• 1 egg yolk
• 200 grams (7 oz) of riceflour (i used 100 grams (3.5 oz) and 100 grams (3.5 oz) of oatflour)
• 1 tablespoon of almond flour
• 50 grams (1.75 oz) of glutenfree extra dark chocolate, grated or blitzed to tiny pieces.

Instructions:

1. Put the margerine, butter and sugar in a bowl and mix it until creamy. Add the egg yolk and the rest of the ingredients and mix well. Make a big ball of it, wrap it in clingfilm (before your toddler eats it all ;-)) and leave it in the refrigerator to set for an hour. 
2. Preheat the oven to 180 degrees Centigrade/350 grams Fahrenheit. Take the dough out of the refrigerator, and make 16-20 balls of the dough. Place them on a baking tray covered with parchement paper or a Teflon sheet if you have those.
3. Flatten the balls a bit, place the baking trays in the centre of the oven for about 20 minutes until they are golden. Take them out of the oven and let them cool on a wire rack.