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Dessert

Chocolate Cookies

A sweet baked cookie made with butter, sugar, egg, salt, chocolate, flour, baking powder, and milk.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Chocolate Cookies

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 ↓

Chocolate Cookies

Ingredients

Directions

Make the dough

  1. Cream the butter.

  2. Add sugar gradually.

  3. Add the well-beaten egg.

  4. Add salt.

  5. Add melted chocolate. Beat well.

  6. Add flour mixed and sifted with baking powder alternately with milk.

  7. Chill.

Shape and bake

  1. Roll dough very thin.

  2. Shape with a small cutter, first dipping in flour.

  3. Bake in a moderate oven.

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.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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.

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

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

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Butter
Creams with sugar to trap air and give the cookies a tender, rich texture.
Sugar
Adds sweetness and helps create a crisp, delicate texture when creamed with butter.
Egg
Binds the dough and adds structure and richness.
Flour
Forms the main structure of the dough once mixed with the liquids.
Baking powder
Releases gas in the oven to lift and lighten the cookies.
Chocolate
Provides the chocolate flavor and some fat that affects the dough's texture.

The step that matters

Roll dough very thin. Thin dough bakes through and crisps evenly, while thick dough stays soft and cakey in the middle. Chilling first keeps the dough firm enough to roll and cut cleanly.

“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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