Name: Soy Free and Dairy Free Chocolate Chip Cookies
Ingredients: 2 tablespoons of margarine (I use Mother's Kosher for Passover); 2 tablespoons of vegetable oil; 1/2 cup of brown sugar; 1 teaspoon of vanilla extract; 1/8 teaspoon of salt; 1 egg white (I use a replacement of 2 tablespoons of cornstarch and 2 tablespoons of water and mix together); 3/4 cup all purpose flour (I usually add a bit more flour if the dough is not sticky enough); 1/4 teaspoon of baking soda; 1/2 cup of semi-sweet chocolate chips (I use Paskesz Kosher chocolate chips)

Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Soy Free and Dairy Free Chocolate Chip Cookies

Oven375

Time4 to 6 minutes

Ingredients

2 tablespoons of margarine (I use Mother's Kosher for Passover)
2 tablespoons of vegetable oil
1/2 cup of brown sugar
1 teaspoon of vanilla extract
1/8 teaspoon of salt
1 egg white (I use a replacement of 2 tablespoons of cornstarch and 2 tablespoons of water and mix together)
3/4 cup all purpose flour (I usually add a bit more flour if the dough is not sticky enough)
1/4 teaspoon of baking soda
1/2 cup of semi-sweet chocolate chips (I use Paskesz Kosher chocolate chips)

Directions

Prepare

Preheat oven to 375.

Make the dough

Cream together margarine, oil, and brown sugar.
Add vanilla, salt and egg white and mix together.
Mix together flour and baking soda, then combine wet and dry ingredients.
Add chocolate chips and stir.

Bake and cool

Drop rounded half-teaspoon of dough onto a nonstick baking sheet.
Bake for 4 to 6 minutes or until finished, then cool on a wire rack.

Nutrition, whole recipe (rough)

970Calories

21 gProtein

40 gFat

126 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chocolate	1 oz (28g) semisweet	155
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Salt	1 tsp (6g)	0
Water	not in our table	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.

Vanilla + chocolatetop 5% of all pairs

Smell alikemoderate

Cooked together10,020 recipes

Shared aroma: sotolon (curry, maple).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Vanilla + flourtop 12% of all pairs

Smell alikemoderate

Cooked together19,241 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Margarine: Provides fat that makes the cookies tender and helps them spread while baking.
Egg white: Adds protein that gives the cookies structure and helps bind the dough.
All purpose flour: Forms the gluten network that gives the cookies their body and structure.
Brown sugar: Adds moisture and molasses flavor, and helps the cookies brown and stay chewy.
Baking soda: Reacts with the sugars and spreads the dough, helping the cookies brown and rise slightly.

“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.