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. Hold the mixture as instructed - this aids the Gluten Free Millet Flour to hydrate and improves texture significantly. Wet palms are key: Roll the dough balls with slightly wet palms to prevent sticking and create smooth surfaces. Do not skip coating with caster sugar; the caster sugar helps the icing sugar stick more effectively to the dough surface Don't overbake. Cookies should be just set in the center. They'll continue cooking on the hot baking tray after removal.
Ingredients
Dry Ingredeints
- 85 grams WEATZERO® Millet Based All-Purpose Flour - weigh using a scale
- ¼ cup (25g) Unsweetened Cocoa Powder - Dutch-processed
- ¾ tsp Baking Powder
- ⅛ tsp Baking Soda - roughly a pinch
- ½ tsp Salt
Wet Ingredients
- ½ cup (120g) Unsalted Butter - room temperature or from the fridge
- 2 tbsp (30g) Dark Chocolate (70% cocoa) - chopped
- ¾ cup (180g) Castor Sugar
- 2 Large Eggs - room temperature
- 2 tsp (10 mL) Vanilla Extract
For Rolling
- ¼ cup (55g) Caster Sugar
- ⅔ cup (80g) Soft Icing Sugar - Powdered Sugar
Equipment Choc Crinkle Cookie
Method
Melt Chocolate
- In a medium heat-safe bowl, place chopped chocolate and butter. Melt in microwave in 30-second bursts, stirring between, until just melted. Alternatively, melt over a double boiler. Set aside to cool until no longer hot to touch.
Dry Mix
- In a large bowl, whisk together WEATZERO® flour, cocoa powder, baking powder, baking soda, salt, and castor sugar until well combined.
Wet Mix
- Add eggs, milk, and vanilla extract and mix until combined using a whisk.
- Add the cooled chocolate-butter mixture to the above mix.
Cookie Dough
- Add the wet mix to the dry mix to combine. Use spatula to mix it all in to ensure no flour is visible.
HOLD
- Chill the dough for 30 minutes. This allows the millet flour to hydrate. If refrigerating overnight, bring to room temperature for at least 1 hour before baking.
Prepration
- Preheat oven to 165°C (3330°F) or 145°C (295°F) for fan forced oven. Line baking sheets with baking paper.
Shape and Coat
- Using a tablespoon or spring-loaded ice cream scoop drop dough portions (approximately 20g each) about 5cm (2 inches) apart on prepared baking sheets.
- Roll each portion into a ball between slightly wet palms.
- Roll the dough in caster sugar before coating it generously with icing sugar. Gently press into a disk about 1 cm (½ inch) thick.
Bake
- Bake for 13 minutes or until just set in the center.
- Cool on the baking tray for 10 minutes before transferring to wire rack to cool completely.
Storage & Serving
- Store in air tight container at room temperature. Shall keep for 7 - 10 days.
- Best enjoyed at room temperature when the texture is perfectly soft and fudgy.