Skip to main content
Dessert

Addie's Chocolate Jumbles

Chocolate cookie dough made with butter, sugar, grated chocolate, flour, eggs, baking soda, cream of tartar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Addie's Chocolate Jumbles

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

Make the dough

  1. In a large bowl, cream together the butter and sugar until light and fluffy.

  2. Add the grated chocolate and mix well.

  3. In a separate bowl, combine the flour, baking soda, cream of tartar, and salt.

  4. Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.

Shape and bake

  1. Roll the dough thin and cut into desired shapes.

  2. Place on a baking sheet and bake for 10-12 minutes or until lightly golden.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

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
Adds fat and richness, and creaming it with sugar traps air for a tender texture.
Sugar
Sweetens the dough and, creamed with butter, helps create a light, fluffy base.
Flour
Provides the structure that holds the jumbles together as they bake.
Eggs
Bind the dough and add structure and moisture to the cookies.
Baking soda
Reacts with the acid in the dough to produce gas that lifts and lightens the cookies.
Cream of tartar
Acidic ingredient that works with baking soda to help the cookies rise and stay tender.

The step that matters

Mixing the dry ingredients into the chocolate mixture. Mix only until just combined. Overmixing flour develops gluten, which makes the jumbles tough instead of tender.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes