Preparation

• In large bowl, using a stand mixer or hand mixer, beat the butter, white sugar and brown sugar until fluffy (about 30 seconds)
•  Add in the egg and the vanilla and blend until combined.
• Add in the cassava flour, baking soda, and salt and blend until combined.
• Fold in the dark chocolate chunks. Refrigerate the dough for 2 hours.
• To bake: preheat oven to 350F. Roll the dough into balls (about 3 tablespoons). Bake for 10-12 minutes or cookies are golden brown                 around the edges and the centers look puffy. 
• Let cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely