Polvorones de Chocolate (Mexican Chocolate Cookies)

Name: Polvorones de Chocolate (Mexican Chocolate Cookies)
Cook time: 22 min
Yield: 13 cookies
Ingredients: 2.25 cup all-purpose flour; 1 tbsp all-purpose flour; 2.25 cup powdered sugar; 2 tbsp powdered sugar; 1.25 cup vegetable shortening; 2 tbsp vegetable shortening; 2 each eggs; 2 tbsp cocoa; 2 tsp baking powder; 1 tsp pure vanilla extract; 1 each granulated sugar

Kim D. · food.com · 2004 · Original Recipe

I found this recipe in a Mexican cooking magazine called "Panaderia Mexicana Tradicional". The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

balancedclassic

Ingredients

all-purpose flour(plus)2.25 cup (281g)

all-purpose flour1 tbsp (8g)

powdered sugar(plus)2.25 cup (270g)

powdered sugar2 tbsp (15g)

vegetable shortening(plus)1.25 cup (256g)

vegetable shortening2 tbsp (26g)

eggs2 each (100g)

cocoa2 tbsp (11g)

baking powder2 tsp (9g)

pure vanilla extract1 tsp (4g)

granulated sugar(for rolling)1 each (200g)

Total dough weight1.2kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 20-22 min
Chill: None
Yield: ~13 cookies

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 2.6. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.03 (10th percentile)

Flour:Sugar1.45 (68th percentile)

Brown:White Sugar0 (19th percentile)

Egg:Flour0.35 (74th percentile)

Chocolate:Flour0.04 (8th percentile)

Fat %23.9 (98th percentile)

Sugar %16.9 (29th percentile)

Hydration0.35 (68th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.03

Flour:Sugar

1.45

Brown:White Sugar

Egg:Flour

0.35

Chocolate:Flour

0.04

Fat %

23.9

Sugar %

16.9

Flour %

24.5

Hydration