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Dessert

Chocolate Jumbles

A chocolate cookie made with butter, sugar, grated chocolate, milk, eggs, baking powder, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Jumbles

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the dough

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix the butter and sugar until creamy.

  3. Add the grated chocolate, milk, and eggs; mix well.

  4. Stir in the baking powder and flour until combined.

Shape and bake

  1. Toss the dough on a floured board and roll it out to 1 inch thick.

  2. Cut with a doughnut cutter.

  3. Dust with sugar before baking.

  4. 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. 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. Milk + flourtop 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 add tenderness and richness to the cookie.
Sugar
Creams with butter for texture and adds sweetness and gentle browning.
Eggs
Bind the dough and add structure as the cookies set in the oven.
Flour
Provides the main structure that holds the cookie shape during baking.
Baking powder
Releases gas in the dough so the cookies rise and become lighter.
Grated chocolate
Adds chocolate flavor and a deeper aroma to the dough.

The step that matters

Roll the dough to 1 inch thick. Thickness controls how the cookies bake. Rolling evenly keeps them from spreading unevenly or drying out at the edges before the centers are set.

“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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