Sorghum Chocolate Chip Cookies
This recipe is adapted from America’s Test Kitchen.
4.54 oz sorghum flour (ATK uses white rice flour here)
1.42 oz brown rice
1.33 potato starch
0.568 oz tapioca starch
0.142 (.95 T) milk powder
1 t baking soda
¾ t xantham gum
½ t salt
4 oz butter, melted
5.25 oz light brow sugar
2 1/3 oz sugar
1 large egg
2 T milk (I used 2 t milk powder and 2 T water)
1 T vanilla
7.5 oz semisweet chocolate chips ( I used 7 oz bittersweet chips)
I made the batter combining butter and sugars, then the liquids, then the dry ingredients. I let the dough rest overnight, then formed cookie balls and baked at 350 for 11 to 13 minutes. They were still great baked the second. Any longer than that I think I'll try freezing the dough.
This recipe is adapted from America’s Test Kitchen.
4.54 oz sorghum flour (ATK uses white rice flour here)
1.42 oz brown rice
1.33 potato starch
0.568 oz tapioca starch
0.142 (.95 T) milk powder
1 t baking soda
¾ t xantham gum
½ t salt
4 oz butter, melted
5.25 oz light brow sugar
2 1/3 oz sugar
1 large egg
2 T milk (I used 2 t milk powder and 2 T water)
1 T vanilla
7.5 oz semisweet chocolate chips ( I used 7 oz bittersweet chips)
I made the batter combining butter and sugars, then the liquids, then the dry ingredients. I let the dough rest overnight, then formed cookie balls and baked at 350 for 11 to 13 minutes. They were still great baked the second. Any longer than that I think I'll try freezing the dough.
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