CCC V 10.5.12

Now adapted using less sugar and less flour (to increase hydration)


8 oz Butter, melted
6 oz sweet rice flour
1.25 oz cornstarch
0.5 oz tapioca starch
1 t xanthan gum
1 t baking soda
1 t cinnamon
1/2 t nutmeg
1.75 oz egg
0.55 oz yolks
2 T whole milk
1 1/2 t vanilla
1 t kosher salt
8 oz brown sugar
2 oz white sugar
8 oz chocolate chips (less chocolate chips, but only because I ran out)

I used three shaping methods
1. cookie ball
2. flattened cookie ball
3.  cookie ball torn in half, rotated and put back together

1. cookie ball: The dough still did not spread much.

2. flattened cookie ball: This had a nice shape and was smooth on the top.

 3.  cookie ball torn in half, rotated and put back together: This third method gave a very nice shaped cookie with an irregular surface which is charming and homy.

Here's a comparison of all 3.

Here's the texture of 1 and 2.  They were similar, just the thickness of the cookie was different.

I didn't like the taste of these cookies.  Although most people say they cannot detect any added flavor from xanthan gum, I detect a plasticy, maybe waxy flavor.  There is some artificial taste to these that I also detected in the angel food cakes I made with xanthan gum.  I think I've decided it's just too artificial for me, and I'd like to not use it in my recipes, except to offer comparison to other recipes which use it.

Back to the drawing board.