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Espresso Chocolate Chip Cookies
Ali · gimmesomeoven.com · Original Recipe
These espresso chocolate chip cookies are made with a soft and chewy espresso-vanilla dough, melty chocolate chips and a sprinkling of flaky sea salt. Basically...heaven.
3
chewiness
1
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
all-purpose flour(213 grams*)1.5 cup (188g)
espresso powder3 tbsp (22g)
cornstarch2 tsp (5g)
baking soda1 tsp (6g)
salt0.25 tsp (1g)
butter(115 grams, softened to room temperature)0.5 cup (114g)
packed brown sugar0.5 cup (70g)
granulated sugar0.333 cup (67g)
egg1 each (50g)
vanilla extract(store-bought or homemade)2 tsp (8g)
semisweet chocolate chips1 cup (170g)
flaky sea salt1 each (6g)
Total dough weight706g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 30 min
- Yield
- ~12 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 0.5. 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:Fat1.65 (64th percentile)
Flour:Sugar1.37 (58th percentile)
Brown:White Sugar1.05 (55th percentile)
Egg:Flour0.27 (53th percentile)
Chocolate:Flour0.91 (55th percentile)
Fat %16.1 (49th percentile)
Sugar %19.4 (48th percentile)
Hydration0.27 (45th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.65
Flour:Sugar
1.37
Brown:White Sugar
1.05
Egg:Flour
0.27
Chocolate:Flour
0.91
Fat %
16.1
Sugar %
19.4
Flour %
26.6
Hydration
0.27