Gluten Free Chocolate (eggs) Cookies

I have previously made several different gluten free cookies for my husband, who's a coeliac. He enjoyed all of them but he thinks the ones from this recipe are the best.
This time I substituted chocolate eggs instead of chocolate bars, to use up all my stock. They are much harder than chocolate bars, so I had to smash them with a meat mallet. The chocolate eggs didn't melt during the baking, and gave crunchier texture to the cookies.


For this month MASTER BAKER CHALLENGE we have to use chocolate eggs or other Easter candies, therefore I created this one delicious crunchy cookies.


Chocolate chunks cookies

170g unsalted butter -- softened
227g brown sugar
55g granulated sugar
1 egg
2 tsp vanilla extract
250g all purpose flour (I used ready mix gluten free flour)
1 tbsp cornstarch
1 tsp baking soda
1/2 teaspoon salt
285g bittersweet chocolate -- cut into chunks (I used smashed chocolate eggs)

Directions:
1.Preheat oven to 180C
2.Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
3.Stir in flour, cornstarch, baking soda and salt.
Stir in chocolate chunks.
4.Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
5.Let cool slightly and enjoy.

The result is a nice firm, crunchy biscuit, more like the European style than softer American style of cookies