Bittersweet Chocolate Chip Shortbread
theviewfromgreatisland.com · 2015 · 12 servings
Against 433 shortbread recipes
Less butter than 91% of recipes and less sugar than 87%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- Less butter than 91% of recipes: 62% of the flour weight against the typical recipe's 81%.
- Less sugar than 87% of recipes: 27% of the flour weight against the typical recipe's 40%.
- More starch than 87% of recipes: 11% of the flour weight against the typical recipe's 0%.
- No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
Ingredients (6)
- 2 sticks (8 ounces unsalted butter, melted)≈ 226 g
- 2 1/2 cups all purpose flour≈ 313 g
- 1/2 cup oat flour≈ 52 g
- 1/2 cup sugar≈ 100 g
- 5 Tbsp cornstarch≈ 40 g
- 1 cup bittersweet chocolate chips≈ 170 g
flour 365 gbatter 901 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.
- Butter62% · 8th percentile · median 81%
- Sugar27% · 11th percentile · median 40%
- Starch11% · 87th percentile · median 0%
- Salt0% · 18th percentile · median 0.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 22 to 25 minutes
- median 18 minutes
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