Gluten-free Milk Chocolate Chip Cookies

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. Peanut + ricetop 4% of all pairs
   Smell alikestrong
   Cooked together670 recipes

   Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

2. Peanut + chocolatetop 6% of all pairs
   Smell alikemoderate
   Cooked together1,279 recipes

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

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

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

4. Rice + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together7,374 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Peanut butter

Adds fat and moisture, giving the cookies a tender, soft texture.

White rice flour

Provides the main structure in place of wheat flour, since it has no gluten.

Egg

Binds the dough together and adds structure as it sets in the oven.

Baking soda

Reacts with the dough to help the cookies rise and spread and brown.

Brown sugar

Adds moisture and a caramel-like flavor, and helps the cookies brown.

The step that matters

Swap the peanut

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

1. Almondfits better
2. Peanutthe original
3. Chestnutfits about as well
4. Hazelnutfits about as well

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