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Chocolate Chip Cookies That Aren't Grainy?

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umpa:
I dont know Jacki ??? No to the wax paper though

jackibar:
Okay, so we finally got to try this recipe out! We did go and get some parchment paper just to be on the safe side...

We did add 1/2 teaspoon of the xanthan gum since we had it and it seems to help the texture not to be crumbly - is this too much?!

We did like the cookies and the texture is much better now, but when Gorden was mixing up the liquid ingredients and went to add the Zero, he got in 10 drops and then it kinda squirted a little and then the bottle was empty! So we don't know how much actually got put in there.  When he added the dry ingredients and I tasted it, it tasted very bitter - not sweet at all - so we tried adding more Zero but since it was now a dough it was hard to get it all mixed in...

I do think this recipe is very close to what we're looking for in a chocolate chip cookie, though! Just wondering about using some of the low carb syrups people talk about? I noticed some of the recipes in your bakery cookbook mention sugar free maple syrup - is there a brand name or where do we get that from?  Just thinking a syrup might help it be just a little "gooeyer" - Gorden is wanting it to be similar to the toll house cookies :)

Thanks again!!

Jacki

umpa:
When I use Zero I usually put it in the liquids that are added.You can get sugar free maple syrup at any grocery store.When I want more moisture I add coconut oil or coconut flour ;)

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