Okay, here's the final batch of cookies.Then I'll be moving on to a new medium.
Chia Chocolate Chip Cookies
8 oz butter, melted
8 oz sorghum flour
4 oz chia seeds, ground
0.5 oz potato starch
1 t kosher salt
2 t baking powder
1 t cinnamon
1/2 t nutmeg
10 oz brown sugar
2 oz sugar
1.75 oz eggs (1 whole egg)
0.55 oz yolks (1 egg yolk)
2 T milk
1 1/2 t vanilla
10 oz chocolate chips
Method: Melt butter and set aside to cool. Whisk together flours, baking powder and spices. Whisk separately the eggs, yolks, milk, salt and vanilla. Blend sugars into the melted butter, then add the egg mixture and mix well. Add the dry ingredients and stir until all the flour is hydrated. The batter should have the consistency of a soft cookie dough. Stir in the chocolate chips. Let the batter sit overnight in the fridge. This will help hydrate the chia, but keep in the fridge as the dough contains raw eggs.
Next day: scoop dough into balls on a parchment lined cookie sheet and bake at 275 for 25 minutes. This should dry out the cookies enough so they are chewy, but not wet in the middle. Let cool on the pan until completely cool, so cookies don't break when you move them.
Yields 20 cookies
These cookies have the perfect texture and taste great. There is enough chia seed that you can actually taste chia, but it blends in so well with the cookie taste, it's quite marvelous.
I also experimented with the shaping before baking. The cookies on the left are torn in half and rotated. The middle cookie is flattened by hand. The cookie on the right is a cookie ball.
Notes:
1. For baking times, you could also try baking at 350 for 10 minutes (for color) then reducing the oven temp to 250 for the last 10-15 minutes. (In CCCVIII I bake at 350 for 15 mins and then 250 for 10 mins, but that was too much and the cookies came out too dark.)
2. These cookies are very sweet. I'd like to reduce the sweetness, but keep the moist and chewy texture. Next time I may try reducing the sugars. The next step would be to remove the white sugar completely. (In CCCVIII I try increasing butter while decreasing sugars, but the cookies lost too much of the chewiness I love.)
3. I can still feel some unhydrated chia seeds in the texture. Perhaps hydrating the chia with the other wet ingredients first, could help.
4. Next time I'd like to cut the dough into bars and bake in a rectangular shape. Then I could call them Chia Chocolate Chip Bars (or cookie bars) and they would not force a comparison with chocolate chip cookies.
5. If the cookies seem too cakey, I could also try removing the baking powder completely and seeing what happens. Maybe that would make the cookie a little more doughy and dense.
Chia Chocolate Chip Cookies
8 oz butter, melted
8 oz sorghum flour
4 oz chia seeds, ground
0.5 oz potato starch
1 t kosher salt
2 t baking powder
1 t cinnamon
1/2 t nutmeg
10 oz brown sugar
2 oz sugar
1.75 oz eggs (1 whole egg)
0.55 oz yolks (1 egg yolk)
2 T milk
1 1/2 t vanilla
10 oz chocolate chips
Method: Melt butter and set aside to cool. Whisk together flours, baking powder and spices. Whisk separately the eggs, yolks, milk, salt and vanilla. Blend sugars into the melted butter, then add the egg mixture and mix well. Add the dry ingredients and stir until all the flour is hydrated. The batter should have the consistency of a soft cookie dough. Stir in the chocolate chips. Let the batter sit overnight in the fridge. This will help hydrate the chia, but keep in the fridge as the dough contains raw eggs.
Next day: scoop dough into balls on a parchment lined cookie sheet and bake at 275 for 25 minutes. This should dry out the cookies enough so they are chewy, but not wet in the middle. Let cool on the pan until completely cool, so cookies don't break when you move them.
Yields 20 cookies
These cookies have the perfect texture and taste great. There is enough chia seed that you can actually taste chia, but it blends in so well with the cookie taste, it's quite marvelous.
I also experimented with the shaping before baking. The cookies on the left are torn in half and rotated. The middle cookie is flattened by hand. The cookie on the right is a cookie ball.
Notes:
1. For baking times, you could also try baking at 350 for 10 minutes (for color) then reducing the oven temp to 250 for the last 10-15 minutes. (In CCCVIII I bake at 350 for 15 mins and then 250 for 10 mins, but that was too much and the cookies came out too dark.)
2. These cookies are very sweet. I'd like to reduce the sweetness, but keep the moist and chewy texture. Next time I may try reducing the sugars. The next step would be to remove the white sugar completely. (In CCCVIII I try increasing butter while decreasing sugars, but the cookies lost too much of the chewiness I love.)
3. I can still feel some unhydrated chia seeds in the texture. Perhaps hydrating the chia with the other wet ingredients first, could help.
4. Next time I'd like to cut the dough into bars and bake in a rectangular shape. Then I could call them Chia Chocolate Chip Bars (or cookie bars) and they would not force a comparison with chocolate chip cookies.
5. If the cookies seem too cakey, I could also try removing the baking powder completely and seeing what happens. Maybe that would make the cookie a little more doughy and dense.
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