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Dessert

Black Walnut Chocolate Drop Cookies

Cookies made with flour, baking soda, baking powder, salt, black walnuts, butter, brown sugar, egg, unsweetened chocolate, vanilla, milk, and chocolate frosting.

From the Recipes Wiki (Fandom) · 20 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Black Walnut Chocolate Drop Cookies

Ovenpreheated oven
Time12 minutes

Ingredients

Directions

Make the dough

  1. Mix and sift flour, baking soda, baking powder and salt; add nuts and mix.

  2. Cream butter and add sugar gradually, creaming until fluffy.

  3. Add well-beaten egg and chocolate.

  4. Add vanilla extract to milk.

  5. Add dry ingredients alternately with milk to creamed mixture, mixing just enough after each addition to combine ingredients.

  6. Drop by spoonfuls on ungreased baking sheets.

Bake and frost

  1. Bake in a preheated oven for 12 minutes.

  2. When cool, spread with chocolate frosting.

  3. Combine chocolate, slightly beaten egg yolk, and cream; add sugar and mix well.

Nutrition, whole recipe (rough)

1077Calories
30 gProtein
43 gFat
139 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Black Walnut1 walnut half (4g)26
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Walnut + vanillatop 10% of all pairs
    Smell alikestrong
    Cooked together2,730 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Provides the structure that holds the cookie together as it bakes.
Butter
Adds richness and tenderness, and helps the creamed mixture trap air.
Eggs
Bind the dough and add structure and richness to the cookies.
Baking soda
Reacts with acidic ingredients to produce gas that lifts the cookies and promotes browning.
Brown sugar
Adds sweetness, moisture and a caramel flavor, and softens the texture.
Black walnuts
Add a strong nutty flavor and a crunchy texture to the cookies.

The step that matters

Add dry ingredients alternately with milk. Mixing just enough after each addition combines the ingredients without overdeveloping gluten, which would make the cookies tough.

Swap the walnut

How well each one fits the dish's main ingredients (flour, butter, sugar, egg, chocolate, vanilla, milk):

  1. Almondfits better
  2. Hazelnutfits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against flour, butter, sugar, egg, chocolate, vanilla, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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