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Dessert

Chocolate Cookie

A chocolate cookie made with melted chocolate, butter, sugar, eggs, milk, baking soda, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Chocolate Cookie

Ingredients

Directions

Make the dough

  1. Melt the chocolate and butter together.

  2. Add the sugar, beaten eggs, and milk with dissolved baking soda.

  3. Mix in enough flour to roll out thin.

Shape and finish

  1. Cut into small cookies.

  2. Frost the cookies with icing made from confectioners' sugar.

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. 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. Chocolate + sugartop 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

Chocolate
Adds rich flavor and deep color, and melts into the fat for a smooth dough.
Butter
Provides fat that enriches flavor and gives the cookies a tender texture.
Sugar
Adds sweetness and helps the cookies brown and set as they bake.
Eggs
Bind the dough and add structure as the proteins set.
Flour
Provides the structure that holds the dough together and lets it be rolled out.
Milk
Adds moisture that keeps the dough soft and helps it hold together.

The step that matters

Mix in enough flour to roll out thin. Flour gives the dough its structure, but too much makes cookies dry and tough, while too little leaves the dough too sticky 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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