Why it works: Hazelnut and rum work together. They rank in the top 12% of all ingredient pairs, and 24 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
The recipe
Makes 60 to 80 (3-inch) cookiesIngredients
Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
- Garnish
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
-
Hazelnut + rumtop 12% of all pairsAroma overlaplowMentioned together24 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
-
Hazelnut + cocoa powdertop 4% of all pairsAroma overlapstrongMentioned together93 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
-
Butter + rumtop 5% of all pairsAroma overlapstrongMentioned together1,007 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Cocoa powder + rumtop 6% of all pairsAroma overlapmoderateMentioned together56 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
-
Flour + buttertop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
The Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.