Best Gluten-Free Double Chocolate Chunk Cookies
There's something special about pulling a tray of warm gluten-free double chocolate chunk cookies from the oven, and having everyone appear in the kitchen at once. Crisp edges, soft centres, generous chunks of dark chocolate in every bite; adapted by Lindsay, a WEATZERO® customer, from her family's favourite recipe from a cookbook. Swapped gram-for-gram for WEATZERO® Millet-Based All-Purpose Flour, made with 50% ancient-grain millet and simple pantry ingredients, it proves gluten-free cookies can be just as rich and indulgent as the original.
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Notes
From Experience: Wins, Fails, and What Stuck
Weigh your flour. WEATZERO® is designed for gram-for-gram baking. Using scales gives the most consistent results every time. Use a block of dark chocolate. Roughly chopped chocolate creates larger pockets of melted chocolate than chocolate chips. Don’t overmix. Mix only until the flour disappears to keep the cookies tender. Cool on the tray first. The cookies continue to set as they cool, creating a soft, fudgy centre.
Ingredients
Dry Mix
- 155 g WEATZERO® Millet Based All Purpose Flour – weigh using scale
- 1 tsp Baking Powder
- ¼ cup (30g) Dutch processed Cocoa Powder
- 1 tsp Salt
Wet Mix
- ½ cup (125g) Butter Unsalted – room temperature, softened
- ¾ cup (175g) Brown Sugar – tightly packed
- ½ tsp Vanilla Extract
- 1 Large Egg – room temperature
Add-Ins
- 1 cup (175g) Dark Chocolate – roughly chopped
gluten-free-gluten-free-double-chocolate-chunk-cookies-weatzero-equipment
Method
Preheat the oven and prepare
- Preheat the oven to 180°C (350°F) conventional (160°C fan forced / 320°F). Line two baking trays with baking paper.
Dry Mix
- In a bowl, whisk WEATZERO® flour, baking powder, cocoa powder, and salt. Set aside.
Cream the Butter & Sugar
- Combine the softened butter and sugar in a large bowl or the bowl of a stand mixer. Using a stand mixer with a paddle attachment (or a hand-mixer with a beater attachment), beat on medium-low speed for 2-3 minutes until the mixture is smooth and slightly fluffy.
- Add the egg and vanilla extract. Mix until well incorporated.
Add Dry to Wet Ingredients
- Add the dry mix to this bowl. Mix only until combined using a spatula. Do not overmix.
- Fold through the chopped dark chocolate.
Hold
- Let the dough sit for 10 minutes at room temperature. (This gives the WEATZERO® flour time to hydrate fully).
Scoop and Bake
- Scoop the dough into 6 equal balls per tray and place them on the lined trays, leaving space between each for spreading.
- Bake for 15 to 20 minutes, until the edges are set and the bases are cooked while the centres remain soft.
- Leave the cookies on the tray for 10 minutes before transferring to a wire rack to cool completely.
Storage
- Store in an airtight container for up to 5 days.
