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Dessert

Triple Chocolate Chip Cookies

Cookies made with butter, brown sugar, egg, flour, cocoa, baking soda, salt, and white and milk chocolate chips.

From the Wikibooks Cookbook · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Triple Chocolate Chip Cookies

Serves 24
Oven190 °C (374 °F)
Time12–15 minutes

Ingredients

Directions

Prepare

  1. Preheat the oven to 190 °C (374 °F).

  2. Grease 3 baking trays.

Make the dough

  1. Mix the flour, cocoa, bicarbonate of soda and salt in a bowl.

  2. Beat the butter and sugar in a mixing bowl until soft and fluffy.

  3. Beat in the egg.

  4. Fold the dry ingredients into the wet ingredients.

  5. Fold the chocolate chips into the dough.

Bake and cool

  1. Spoon heaped tablespoons of dough onto the baking trays, well spaced apart.

  2. Bake for 12–15 minutes.

  3. If you want a chewy texture, reduce the time to 10 minutes.

  4. Transfer the cookies to wire racks.

  5. Leave them to cool.

Nutrition, whole recipe (rough)

988Calories
29 gProtein
35 gFat
137 gCarbs
What these numbers assume: 7 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
Sugar1 tbsp (12.5g) granulated49
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 Wikibooks Cookbook.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Flour + cocoa powdertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,244 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

Unsalted butter
Adds fat and richness, and helps the cookies spread and turn tender as it melts.
Soft light brown sugar
Adds sweetness and moisture, and its molasses helps give a chewy, soft texture.
Egg
Binds the dough and adds structure and moisture to the cookie.
Plain flour
Provides the structure that holds the cookie together as it bakes.
Bicarbonate of soda
Reacts with the dough to release gas, helping the cookies rise and brown.
Cocoa powder
Adds chocolate flavour and a deep colour to the dough.

The step that matters

Baking time. Cookies keep baking on the hot tray as they cool, so pulling them at the right moment controls whether they stay chewy or turn crisp. Overbaking dries the dough and makes it hard.

“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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