Chocolate Espresso Shortbread Cookies
leitesculinaria.com · 2023 · 24 cookies (about)
Against 433 shortbread recipes
More butter than 96% of recipes and more sugar than 97%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More butter than 96% of recipes: 121% of the flour weight against the typical recipe's 81%.
- More sugar than 97% of recipes: 88% of the flour weight against the typical recipe's 40%, about twice as much.
- More salt than 96% of recipes: 2.1% of the flour weight against the typical recipe's 0.4%, about 5.5 times as much.
Ingredients (8)
- 1 1/2 cups all-purpose flour≈ 188 g
- 1/2 cup Dutch-process cocoa powder≈ 43 g
- 1 1/2 teaspoons espresso powder≈ 3.6 g
- 1 teaspoon kosher salt (I use Diamond brand)≈ 4 g
- 2 sticks (8 oz) unsalted butter (room temperature)≈ 226 g
- 3/4 cup packed light brown sugar≈ 165 g
- 1 1/2 teaspoons vanilla extract≈ 6 g
- 5 ounces (about 1 cup) chopped semi-sweet chocolate142 g
flour 188 gbatter 777 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.
- Butter121% · 97th percentile · median 81%
- Sugar88% · 98th percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt2.1% · 97th percentile · median 0.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 12 to 15 minutes
- median 18 minutes
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