Sorghum Flour Chocolate Chunk
Large cookies made with sorghum flour
Servings 8
Cost 5
Ingredients
- 1 stick unsalted butter, cut into chunks (114 grams)
- ¼ cup light brown sugar (50 grams)
- ¼ cup dark brown sugar (50 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- 1 large egg, cold right out of the fridge (50 grams)
- 1 ⅓ cups sorghum flour -- weigh for best results (165 grams)
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4-6 oz great quality dark chocolate, cut into chunks (114 to 170 grams)
- 2 oz toasted hazelnuts, pecans or walnuts (optional)
Instructions
- In a small saucepan, brown half of the butter.
- Remove the hot pan of brown butter from the heat and add remaining butter. Stir well and let cool while you weigh your flour and prep the other ingredients.
- In a mixing bowl, stir together all 3 sugars.
- Add cooled brown butter to sugars, along with the vanilla. Stir until blended.
- Stir in the egg. Let mixture rest for about 5 minutes, then stir again.
- Mix together the sorghum flour, cornstarch, baking soda and salt, then add to egg mixture to make a soft dough.
- Add chocolate chunks and nuts (if using). Shape into 8 large balls, then press the balls down slightly so they'll have flat tops Chill for at least an hour or until firm.
- When ready to bake, preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Arrange cookies a few inches apart on the baking sheet.
- Bake cookies for about 15 minutes or up to 20. Large cookies like these bake longer, but since ovens vary you should keep an eye on them and check no later than 15 minutes.
