Table of contents
These easy Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center. They are so simple to make with just a few kitchen ingredients.
Ingredients
Ingredients
- DRY: Cookie Baking Mix
- WET: Butter, Eggs
- MIX-INS: Chocolate Chips, Vanilla
How to make Chocolate Chip Cookies
Step 1: Make cookie batter
Beat together butter and egg. Add Cookie Baking Mix and additional ingredients. Add any additional mix-ins like nuts or toffee bits.
Step 2: Chill cookie dough
Scoop into cookie pucks. Chill batter 30 minutes up to overnight.
Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.
Step 4: Storage
Store chilled cookie pucks up to one week in the refrigerator or freeze up to 6 months.
Chocolate Chip Cookies (Cookie Mix)
Ingredients
WET INGREDIENTS
- ⅔ c. unsalted butter room temp
- 1 egg
- 1 ½ tsp. vanilla
MIX-INS
- 1 c. semi-sweet chocolate chips
- ½ c. nuts (optional)
Instructions
MAKE BATTER
- Cream together butter and egg in mixer.
- Pour Cookie Baking Mix into mixer and remaining ingredients.
- Scoop into cookie pucks. Chill 15 minutes to overnight.
BAKE
- Bake at 350° for 12-14 minutes (oven times may vary).
FAQ’s
Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.
Use semi-sweet chocolate chips to balance out the sugar, however, dark chocolate or milk chocolate chips will also work as well or other shapes like mini-chocolate chips or chocolate chunks.
Scoop out cookie dough and put straight into the oven and use parchment paper and scoop cookie dough and put them right into the oven as it will create more spread.
Chill the batter and bake on Silpat baking mat and bake on Silpat baking mat to ensure less spread.
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