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Polvorones de Chocolate (Mexican Chocolate Cookies)
Kim D. · food.com · 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
2
chewiness
3
crispiness
1
cakeyness
2
thickness
3
spread
3
richness
2
sweetness
2
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 (18g)
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
- 30 min
- Yield
- ~13 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.2. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.03 (11th percentile)
Flour:Sugar1.45 (63th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.35 (74th percentile)
Chocolate:Flour0.06 (9th percentile)
Fat %23.7 (97th percentile)
Sugar %16.8 (34th percentile)
Hydration0.35 (67th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.03
Flour:Sugar
1.45
Brown:White Sugar
0
Egg:Flour
0.35
Chocolate:Flour
0.06
Fat %
23.7
Sugar %
16.8
Flour %
24.3
Hydration
0.35