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Chocolate Shortbread Cookies

shugarysweets.com · 2024 · 30 cookies

Against 433 shortbread recipes

More butter than 88% of recipes.

See how all 433 shortbread recipes compare →

Get the method at shugarysweets.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • More butter than 88% of recipes: 104% of the flour weight against the typical recipe's 81%.
  • No starch, like 83% of recipes.
Butter: 104%, 90th percentileSugar: 41%, 56th percentileStarch: 0%, 42nd percentileSalt: 0.5%, 55th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 cup unsalted butter, (softened to room temperature)≈ 227 g
  • 3/4 cup powdered sugar≈ 90 g
  • 1/3 cup unsweetened cocoa powder≈ 29 g
  • 1 3/4 cup all-purpose flour≈ 219 g
  • 1/4 teaspoon kosher salt≈ 1 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 5 ounces Ghirardelli dark chocolate melting wafers, (optional)142 g
  • 2 Tablespoons sprinkles, (optional)≈ 30 g

flour 219 gbatter 745 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.

  • Butter104% · 90th percentile
  • Sugar41% · 56th percentile
  • Starch0% · 42nd percentile
  • Salt0.5% · 55th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
10 minutes
median 18 minutes

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Nearest by baker's percentages: butter, sugar, starch, salt.

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