These deliciously chewy chocolate biscuits happen to be gluten-free, and that’s why I decided to make them in the first place; for a friend who can’t have gluten, but as I suspected they were so lovely that I will keep making them for myself as well.

Because they don’t contain gluten-free flour they’re not a regular cookie made into a gluten-free version. Instead the technique is completely different using eggs and corn flour to bind a mixture of mainly melted chocolate. Yes, they’re THAT chocolate-y!

Gluten-free chocolate cookies with sea salt, makes 20-25

Translated from and adapted after Brinken Bakar’s recipe.

135 g caster sugar

40 g butter, softened

2 eggs

45 g corn flour

1 tsp baking powder

1/2 tsp salt

250 g dark chocolate 

120 g white chocolate, chopped

sea salt

Pre-heat the oven to 160C fan. Melt the dark chocolate in a Bain Marie and leave to cool slightly. Whip the butter with electric beaters fir approx 2 minutes, then add the sugar and beat for another 3 minutes. Add the eggs; first one, then whisk and then the other and whisk. Mix corn flour, baking powder and salt in a bowl and add to the egg mixture. Add the melted chocolate. If the mixture feels too runny leave it to thicken for while. When the mixture is cool, add the white chocolate. Spoon out the mixture onto baking tray covered with parchment paper. Scatter with sea salt and bake in the oven for 8-9 minutes. Leave to cool. They are best stored in an airtight container in the fridge.