Chocolate Chip Cookies
The first time I made these with WEATZERO®, I honestly couldn’t believe the texture—stretchy, chewy, golden, with real cookie flavour and none of the gluten-free weirdness. This is the cookie that made my wheat-eating friends say, “Wait, are you SURE these are gluten free?” That’s the WEATZERO® promise.
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Notes
From Experience: Wins, Fails, and What Stuck:
Weigh Your Flour. Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps—cups simply aren’t accurate enough for gluten-free blends.
Better Butter. Always start with softened butter: leave it out for at least 2 hours, or gently microwave for 7–10 seconds (just until soft, not melted!). Properly softened butter creams smoothly and helps your cookies rise and brown evenly.
Mix Gently. Add the flour and stir only until no dry spots remain. Overmixing makes cookies crumbly—stop as soon as the dough comes together for that perfect chew.
Chill for Success. After mixing, chill the dough for 60 minutes (or 30 minutes if you’re short on time). You can even chill it overnight and bake in the morning—just let it rest at room temperature for 15 minutes before scooping.
Chilling helps the cookies hold their shape, deepens the flavour, and gives you that chewy, bakery-style texture. Chill the Dough if Warm. If your dough feels warm after mixing (or if your kitchen’s hot or during summer), pop it in the fridge for 10–20 minutes before baking. Cooler dough = thicker, chewier cookies. Oven Timing is Key. For soft and chewy cookies, bake for 16–17 minutes. Prefer a crunchier cookie? Bake a few minutes longer and let those edges turn golden. Pro Finish: For an extra hit of gooey chocolate, gently press a few extra chocolate chips into each cookie as soon as they come out of the oven.
Chilling helps the cookies hold their shape, deepens the flavour, and gives you that chewy, bakery-style texture. Chill the Dough if Warm. If your dough feels warm after mixing (or if your kitchen’s hot or during summer), pop it in the fridge for 10–20 minutes before baking. Cooler dough = thicker, chewier cookies. Oven Timing is Key. For soft and chewy cookies, bake for 16–17 minutes. Prefer a crunchier cookie? Bake a few minutes longer and let those edges turn golden. Pro Finish: For an extra hit of gooey chocolate, gently press a few extra chocolate chips into each cookie as soon as they come out of the oven.
Ingredients
Wet Mix
- ½ cup (125g) Butter Unsalted – Room Temperature
- ½ cup (100g) Castor Sugar
- ½ Cup (100g) Brown Sugar – Packed tightly
- 1 Egg Whole Large – Room Temperature
- 1 tsp Vanilla Bean Extract
Dry Mix
- 250 grams WEATZERO® Millet Based All-Purpose Flour – Weigh using a scale
- 2 tsp Salt
- 4 tsp Baking Powder
- ½ tsp Baking Soda
Add-ins
- ⅔ cup (115g) Chocolate Chips – use dark, milk, white, or a combination
Additional topping
- ⅓ cup (70g) Chocolate Chips – Additional to use on top
Choc Chip Cookie Equipment
Method
Dry Mix
- In a bowl, whisk WEATZERO® flour, baking soda, baking powder and salt together.
Cream the Sugars
- Combine the softened butter and both sugars in a large bowl or the bowl of a stand mixer. Using a hand mixer with the beater attachments, or a stand mixer fitted with the paddle attachment, beat on medium-low speed for 2-3 minutes until the mixture is smooth and slightly fluffy. It should resemble a soft paste or damp sand, rather than a very pale, aerated mixture. Avoid over-beating, as this can result in crisp rather than chewy cookies.
- Add the egg and vanilla extract. Mix until well incorporated. Do not overmix.
Add Dry to Wet Ingredients
- Add dry mix to wet mix. On the lowest speed mix together until just combined.(Tip: Don’t overmix—this keeps your cookies tender and chewy.)
- Gently stir in chocolate chips until evenly distributed.
Hold
- Chill the dough for 60 minutes, or 30 minutes if you’re in a rush. You can also chill it overnight and bake in the morning—just let the dough sit at room temperature for 15 minutes before baking.Chilling helps the cookies hold their shape and develop a richer flavour and chewier texture.
Bake
- Preheat oven to 175°C (347°F). If using fan-forced oven 160°C (320°F). Line 2 trays with baking paper.
Scoop & Bake
- Scoop the dough into balls (about 1–1½ Tbsp or 40g each) using a medium ice cream scoop or tablespoon. Place them at least 5cm apart on the trays. For that bakery-style look, press a few extra chocolate chips on top of each dough ball before baking.Bake the dough balls as mounds—no need to flatten. This helps your cookies stay thick and chewy.
- Bake for 17-18 minutes. Edges should be just golden, centers soft and puffed.
Cool
- Cool on the baking tray at least 10–15 minutes—essential for perfect texture. Then transfer to a wire rack to cook completely.
Storage
- Store in air tight container at room temperature. Shall keep for 7 – 10 days.
