Version 0.1
1/2 stick Unsalted butter (60g)
60g coconut oil
1/8 cup Sugar (25g)
1/8 cup dark brown sugar (25g)
3g of espresso powder
1Tsp Vanilla extract
1 Egg
1.2 cup All purpose flour (150g)
1/2Tsp Baking soda
150g Dark chocolate (0.3iche)
make ball about 2inches in diameter
375F (190C) 12min
Modified from Link
Changes
1/2 the amount of sugar from the original recipe
Substitute 1/2 of butter to coconut oil
Add espresso powder (10 in Niche grinder)
Note
Like the shape, chocolate size
Need more sweetness
The cookie tasted gritty
Version 0.2
1 stick Unsalted butter (120g)
30g coconut oil
30g Sugar
30g cup dark brown sugar
2.7g of espresso powder
1Tsp Vanilla extract
1 Egg
120g All purpose flour
1/2Tsp Baking soda
150g Dark chocolate (0.2iche)
make ball about 2inches in diameter
375F (190C) 12min
Modified from Link
Changes
Add more sugar
Added more butter
Reduce the coconut oil
Reduced flour to 120g
Reduced espresso powder to 2.7g
Premix the butter, oil, and sugar, then added the premixed egg, then dry
Reduced the size of chocolate
Note
Flat, likely due to added oil
Like the sweetness
Chocolate does not appear
Still gritty
Version 0.3
1/2 stick Unsalted butter (60g)
67g coconut oil
30g Sugar
30g cup dark brown sugar
1Tsp Vanilla extract
1 Egg
150g All purpose flour
1/2Tsp Baking soda
150g Dark chocolate (0.3iche)
Mix all the wet ingredients and sugar in a blinder for 1min.
make a ball about 2inches in diameter, leave at fridge overnight
375F (190C) 12min
Modified from Link
Changes
Grind the sugar (from the source link)
Leave the dough overnight for the sugar to dissolve
Flour back to 150g
No espresso powder
Mix for a longer time
Increase the size of the chocolate,
Note
Need smaller chocolate size to even the distribution