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

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

2. Vanilla + chocolatetop 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. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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.

Brown sugar

Adds moisture and molasses flavor, and helps the cookies brown and stay soft.

Unsalted butter

Adds richness and tenderness and helps the dough spread and set as it bakes.

Egg

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

Baking soda

Reacts to lift the dough and encourage spreading and browning.

Chocolate

Gives the frosting its rich flavor and sets it firm as it cools.

The step that matters