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Sesame

Oat & Sesame Chocolate Chip Cookies

From Foodista · 14 ingredients
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Why it works: Chocolate and sesame share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 43 recipes mention both. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, tree nuts, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + sesametop 6% of all pairs
    Aroma overlapstrong
    Mentioned together43 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  2. Sesame + tahinitop 2% of all pairs
    Aroma overlapstrong
    Mentioned together142 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  3. Oats + pecanstop 3% of all pairs
    Aroma overlapstrong
    Mentioned together289 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Pecans + chocolatetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together804 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Pecans + buttertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,408 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the tahini

How well each one fits the dish's main ingredients (flour, oats, pecans, chocolate, sesame, butter, pomegranate):

  1. Almondbetter flavor fit
  2. Peanutbetter flavor fit
  3. Walnutbetter flavor fit
  4. Tahinithe original

Fit is the average pairing score against flour, oats, pecans, chocolate, sesame, butter, pomegranate. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).