Byron Bay Chocolate Chip Cookies

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   Step 1: Place the butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute, until soft, creamy and fluffy.

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   Step 2: Add the egg yolks and vanilla. Beat for 1 minute, until well incorporated.

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   Step 3: Add the baking powder, rice flour and half the plain flour. Beat until no flour is visible, then add the remaining flour and beat until incorporated.

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   Step 4: The mixture will be thick and somewhat clumpy. Press a little between your fingers; it should stick together rather than feel dry and crumbly.

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   Step 5: Use a wooden spoon to stir the chocolate through the mixture.

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   Step 6: Turn the dough onto a work surface and press it together into a 22 cm (9-inch) log. Wrap it in cling wrap or paper, twisting the ends to seal.

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   Step 7: Refrigerate for 1.5–2 hours.

Baking

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   Step 8: Preheat the oven to 200°C/390°F (180°C fan).

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   Step 9: Line two trays with baking or parchment paper. Position one oven shelf in the middle and the other below it.

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    Step 10: Remove the dough from the refrigerator and unwrap it.

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    Step 11: Use a serrated knife to cut the log into 1.75 cm (2/3-inch) thick slices, carefully sawing through the chocolate chunks. If the edges crumble, press them back together. Place six slices on each tray.

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    Step 12: Bake for 10 minutes. Reduce the oven to 170°C/340°F (150°C fan) and switch the trays.

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    Step 13: Bake for a further 15 minutes, until the surfaces are light golden and the edges are slightly golden.

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    Step 14: Remove from the oven and cool completely on the trays.

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    Step 15: Store in an airtight container. The cookies keep for at least 2 weeks and stay crunchy.