Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Chocolate Cookies
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.
Make the cookie dough
Preheat the oven to 350°F (175°C).
Cream the brown sugar and melted butter together.
Add the egg, flour, milk, baking soda, and melted chocolate; mix well.
Fold in the walnuts and raisins.
Drop spoonfuls of the mixture onto buttered baking sheets.
Bake until set.
Make and spread the frosting
For the frosting, combine sugar, grated chocolate, cream, butter, and eggs in a bowl.
Cook the mixture over boiling water until glossy, then beat well.
Spread the frosting over the baked cookies.
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.
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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Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Walnut + chocolatetop 10% of all pairsSmell alikemoderateCooked together1,548 recipes
Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Walnut + flourtop 12% of all pairsSmell alikemoderateCooked together5,873 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
- Eggs
- Bind the dough and, in the frosting, thicken the mixture when cooked and give it body.
- Brown sugar
- Adds sweetness and moisture, and a deeper caramel flavor to the cookies.
- Melted butter
- Provides fat for tenderness and richness in the cookie dough.
- Flour
- Provides the structure that holds the cookies together as they bake.
- Baking soda
- Reacts with the dough to help the cookies rise and spread lightly.
- Chocolate
- Adds chocolate flavor to both the cookies and the frosting.
The step that matters
Cook the frosting over boiling water until glossy. Gentle heat from the steam lets the eggs thicken without scrambling. Overheating can curdle them, so the frosting must be stirred and kept off direct heat.
Swap the walnut
How well each one fits the dish's main ingredients (sugar, raisin, butter, milk, chocolate, egg, flour):
- Almondfits better
- Chestnutfits better
- Pistachiofits about as well
- Walnutthe original
Fit is the average pairing score against sugar, raisin, butter, milk, chocolate, egg, flour. Candidates are from the same food group and used in at least 100 recipes.
“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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