GF CCC with chia seeds 4.18.13

8 oz butter
3 oz chia seeds, ground
6 oz sorghum flour
3.5 oz potato starch
3 oz almond flour
1 t salt
2 t baking powder
10 oz brown sugar
2 oz sugar
1.75 eggs (1 whole egg)
0.55 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.

The batter was pretty thick.  A heaping spoonful fell off the spoon very slowly, in about 6 seconds.

I baked them at 325 for 20 minutes.  I think they came out well.  They need to dry out on a cooling rack for a bit, but they had chewiness to them.  They still seemed a little overhydrated, though.