Ratio Analysis
Key ingredient ratios that determine cookie character. These are the levers that make a cookie chewy, crispy, or cakey.
Key Ratio Distributions
Box plots showing the spread of each ratio across all recipes. The box is Q1-Q3, the line is the median.
The sugar map
Every recipe by its sugar blend (brown : white, left = all white, right edge = 3:1 and beyond) and total sugar load. Color = chewiness. The red drifts right: molasses is moisture, and moisture is chew. Ringed dots are iconic recipes; click any dot to open it.
Flour : Fat
Higher means drier, more structured cookies. Lower means richer, more tender.
Flour : Sugar
Sugar competes with flour for structure. More sugar = more spread, more caramelization.
Brown : White Sugar
Brown sugar = more moisture (molasses) = chewier. White sugar = crisper, more spread.
Egg : Flour
Eggs provide structure, moisture, and leavening. More egg = puffier, more cakey.
Chocolate : Flour
How chocolatey the cookie is relative to its dough. Higher = more intense chocolate.
Hydration
Total liquid (eggs + dairy) relative to flour. More hydration = more gluten development = chewier.
Ratio Statistics
| Ratio | Mean | Median | Std Dev | Range |
|---|---|---|---|---|
| Flour : Fat | 1.69 | 1.47 | 1.20 | 0 - 19.7 |
| Flour : Sugar | 1.43 | 1.24 | 1.36 | 0.14 - 30.0 |
| Brown : White Sugar | 0.91 | 0.70 | 1.09 | 0 - 7.00 |
| Egg : Flour | 0.26 | 0.26 | 0.33 | 0 - 4.17 |
| Chocolate : Flour | 0.91 | 0.90 | 0.54 | 0 - 3.54 |
| Total Fat % | 15.1 | 15.9 | 5.47 | 0 - 34.2 |
| Total Sugar % | 20.2 | 20.2 | 6.13 | 1.27 - 44.0 |
| Total Flour % | 25.1 | 25.4 | 6.83 | 3.83 - 55.4 |
| Hydration | 0.31 | 0.27 | 0.41 | 0 - 5.76 |