Christmas baking has begun! This is a new holiday favourite – I found it a few years ago when trying to find a recipe to add to my cookie spread knowing I would have friends attending our annual holiday party who eat gluten free. Easily one of the favourite cookies of everyone, regardless of their love of gluten.

They are crunchy on the outside but so soft and chewy on the inside! This recipe was adapted from one by Anna Olson.

Ingredients

• 270g dark couverture chocolate, chopped and divided (180g / 90 g)
• 2 large eggs at room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp balsamic vinegar
• 1 cup icing sugar, plus extra for rolling the cookies
• 1/2 cup cocoa powder
• 1 tbsp cornstarch
• 1/2 tsp salt

Yield: 2 dozen

Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.

With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and balsamic vinegar until frothy and light, about 5 minutes (a good indication it is ready is when many bubbles remain after the mixer is stopped).

While the egg mixture is beating, melt 180 g (6 oz) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water (water bath), stirring gently until melted.

Whisk the melted chocolate into the egg mixture. Remove the bowl and sift in the icing sugar, cocoa powder, cornstarch and salt. Stir in by hand until well combined. Stir in the remaining 90 g (3 oz) of chopped chocolate. The batter may seem very soft at first, but it will tighten up.

Place some icing sugar in a shallow dish. Scoop the batter and drop it directly into the icing sugar, rolling to coat fully. Arrange on the prepared baking trays, leaving about 1 1/2 inches between them. Gently press each cookie flat with the palm of your hand.

Prepare all cookies at once as the dough will continue to tighten and become more difficult to spoon and roll in the sugar as the chocolate cools.

Bake the cookies for 10 minutes (up to 12 minutes if they are larger cookies, do not overbake!) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.