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Dessert

Chocolate Jumbles

Chocolate Jumbles are chocolate‑flavored cookies made with sugar, flour, eggs, chocolate, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 Jumbles

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the dough

  1. Melt the chocolate and mix it with sugar, flour, eggs, and milk until well combined.

  2. Toss the dough on a floured surface and roll it to 1 inch thick.

Shape and bake

  1. Cut out shapes using a doughnut cutter.

  2. Dust with granulated sugar and bake for 10 minutes.

Recipe from a historical cookbook (Internet Archive).

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.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Provides the structure that holds the dough together and lets it be rolled and cut.
Eggs
Bind the dough and add structure and richness as they set in the oven.
Sugar
Adds sweetness and helps the cookies brown and crisp slightly at the surface.
Baker's chocolate
Gives the dough its chocolate flavour and deep colour.
Milk
Adds moisture so the dough comes together smoothly.

The step that matters

Rolling the dough to 1 inch thick. Dough thickness controls how much it spreads and how evenly it bakes. Rolling it too thin can dry and overbake the edges, while too thick leaves the centre underbaked. Keeping the thickness even helps the jumbles bake uniformly.

“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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