Chocolate Chip Cookies IV

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. Butter + flourtop 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

Butter

Adds fat and richness, and helps give the cookies a tender texture.

Granulated sugar

Sweetens the dough and helps the cookies spread and crisp at the edges.

Light brown sugar

Adds sweetness and moisture, contributing to a chewy texture and caramel flavor.

Egg

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

All-purpose flour

Provides the structure that holds the cookies together as they bake.

Baking soda

Raises the dough slightly and promotes browning at the edges through alkalinity.

The step that matters