Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Chocolate Cookies
Ingredients
Directions
Mix butter, sugar, milk, egg, melted chocolate, flour, and baking powder.
Roll dough very thin and cut into shapes.
Bake in a moderate oven.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
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.
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Sugar + chocolatetop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Chocolate + eggtop 24% of all pairsSmell alikemoderateCooked together11,448 recipes
Shared aroma: 2-heptenal (green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Sweetens the dough and helps the cookies brown as they bake.
- Melted chocolate
- Adds chocolate flavour and fat, which keeps the dough tender.
- Baking powder
- Releases gas as it heats, helping the cookies rise and lighten.
- Egg
- Binds the dough and gives structure as it sets in the oven.
The step that matters
Roll dough very thin and cut into shapes. Thin dough heats through quickly and bakes crisp and evenly. Thick dough stays soft in the centre and can brown unevenly before it is cooked through.
“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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