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Vegan Tahini & Olive Oil Chocolate Chip Cookie
null · food52.com · Original Recipe
If there’s one thing I can’t resist, it’s a good chocolate chip cookie. They’re the perfect little treat, and I love that you can manipulate the most basic recipe into one that fits your exact prefere
2
chewiness
2
crispiness
2
cakeyness
3
thickness
3
spread
2
richness
3
sweetness
2
complexity
balancedclassic
Ingredients
tahini0.75 cup (105g)
extra-virgin olive oil0.667 cup (93g)
granulated white sugar1.25 cup (175g)
brown sugar0.25 cup (35g)
oat milk0.5 cup (122g)
maple syrup2 tbsp (40g)
vanilla extract1 tbsp (13g)
all-purpose flour2.25 cup (281g)
cornstarch2 tsp (5g)
kosher salt1.5 tsp (5g)
baking powder1 tsp (5g)
baking soda0.25 tsp (2g)
dairy-free dark chocolate chips(such as Guittard)0.667 cup (113g)
Total dough weight993g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- none
- Bake Temp
- 410°F (210°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~12 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.9. 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:Fat3.01 (93th percentile)
Flour:Sugar1.13 (33th percentile)
Brown:White Sugar0.20 (26th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.40 (17th percentile)
Fat %9.39 (12th percentile)
Sugar %25.2 (87th percentile)
Hydration0.43 (87th percentile)
Bake Temp410 (99th percentile)
Key Ratios
Flour:Fat
3.01
Flour:Sugar
1.13
Brown:White Sugar
0.20
Egg:Flour
0
Chocolate:Flour
0.40
Fat %
9.39
Sugar %
25.2
Flour %
28.3
Hydration
0.43