Chickpea Double Chocolate Chip Cookie (CP100-S)
Soft and chewy, these Chickpea Double Chocolate Chip Cookies are gluten free and delicious.
| Ingredients | Grams | Total % | Bakers % |
|---|---|---|---|
| TOTALS | 804.3 | 100.0 | |
| All purpose shortening | 60.0 | 7.5 | 24.0 |
| Margarine/Butter | 110.0 | 13.7 | 44.0 |
| Sugar | 100.0 | 12.4 | 40.0 |
| Fructose | 30.0 | 3.7 | 12.0 |
| Brown sugar | 70.0 | 8.7 | 28.0 |
| Salt | 2.0 | 0.2 | 0.8 |
| Eggs | 55.0 | 6.8 | 22.0 |
| Water | 36.0 | 4.5 | 14.4 |
| Vanilla | 6.3 | 0.8 | 2.5 |
| Cocoa | 32.5 | 4.0 | 13.0 |
| CP100-S | 212.5 | 26.4 | 85.0 |
| Coconut flour | 5.0 | 0.6 | 2.0 |
| Baking soda | 2.0 | 0.2 | 0.8 |
| Baking powder | 3.0 | 0.4 | 1.2 |
| Chocolate chips | 80.0 | 9.9 | 32.0 |
Instructions
- Beat together shortening, butter/margarine, sugars, and salt
- Cream for 2 minutes
- Add water and vanilla, then mix for 1 minute at low speed, then 1 minute on medium speed
- Blend together flours, baking soda and baking powder, add to above
- Mix for 1 minute on low speed or until well combined
- Add chocolate chips and mix at low speed until incorporated
Scale 16 -18 grams with cookie scoop on baking sheet
Bake time: 8-9 minutes at 325°F (177°C) in convection oven
