Chocolate Chip Cookie Mix
User Reviews
5
Chocolate Chip Cookie Mix
Description
The Chocolate Chip Cookie Mix blends granulated sugar, brown sugar, ground vanilla bean, flour, baking soda, baking powder, salt, and semi-sweet chocolate chips into a versatile dry mix. By itself, it can be stored airtight for months, allowing quick preparation of cookie dough when combined with softened butter and an egg. Mixing time affects dough cohesion.
Baking instructions call for scooping uniform dough balls onto parchment paper and baking at 375°F until edges are lightly golden and centers are nearly done, generally 8 to 9 minutes. This temperature and timing help achieve the ideal cookie texture—chewy with slightly crisp edges.
Key to success is correctly measuring flour: fluffing, spooning, and leveling the flour prevents excess flour that inhibits spreading.
Ingredients
- 1/2 cup granulated sugar 100 grams
- 1/2 cup brown sugar 110 grams, lightly packed
- 1/4 teaspoon vanilla bean dried and ground
- 1 1/2 cups all-purpose flour 192 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips or milk chocolate chips
Instructions
- Stir all ingredients together until combined. Store in airtight container for up to 3 months.
- To make a bath of cookies, preheat oven to 375 degrees. {I realize the photo above says 350...I wrote it wrong. I do things wrong a lot. Take a breath and be glad you read the directions :)}
- Empty cookie mix into a large bowl. Stir in: 1/2 cup softened, room temperature butter {1 stick}, 1 large egg.
- Stir 1-2 minutes in a stand mixer on low until cookie dough forms and no dry mix ingredients are at the bottom of the bowl. By hand, stir for 4 minutes or until all ingredients come together and forms a cohesive dough. Keep mixing...it will happen!
- Using a 1 1/2 tablespoon cookie scoop, scoop your cookies onto parchment paper lined baking sheets. You should get 18 exactly if using the same size scoop. Silicone baking mats are a.o.k too. So are gently greased light colored baking sheets. Bake 8-9 minutes or until the edges are lightly golden and the centers look almost done but not quite. Remove from oven and cool 5 minutes on the hot pan to finish baking. Then remove to a cooling rack.
- Devour warm. With milk.
Notes
- If vanilla beans are unavailable, substitute 1 teaspoon vanilla extract added with the butter and egg.
- Proper flour measurement is critical; fluff flour, spoon it into the cup, and level to avoid too much flour which prevents cookie spreading.
- The cookie mix can be stored in an airtight container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 66mg | 3% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 5IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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