Pamelas Products, Chocolate Chunk Cookie Mix, 13.6 oz (386 g)

Pamela's Chocolate Chunk Cookies

• 1 bag Pamela's Chocolate Chunk Cookie Mix
• 8 Tbsp. butter (1 stick)
• 1 egg, large
• Yield: 18 to 20 cookies

Allergen options: Use equivalent butter substitute for butter. Use equivalent prepared egg replacer for egg.

Using heavy duty stand mixer: Preheat oven to 350°. Soften butter in a mixing bowl. Add dry mix and one large egg. Mix together for 1 full minute or until dough is fully incorporated. Add 1 to 2 tsp. water if dough appears dry or crumbly. Place heaping Tbsp scoops of dough on greased or parchment covered cookie sheet, and lightly flatten. Cookies will spread when baking. Bake for 12 to 16 minutes. For crispier cookies, increase bake time. Remove cookies with spatula from baking sheet while still warm. Cookies will have a darker color due to cocoa powder in the mix. Helpful Hint: Ice cream scoops work well for scooping dough for equal sized cookies.

Hand mixing: Preheat oven to 350°. Reduce fat to 7 tbsp butter. Melt and let cool. Combine with Pamela's Mix and one large egg and mix until completely incorporated. Dough will appear dark, oily and slightly crumbly. Press together heaping tbsp. dollops and place on greased or parchment covered cookie sheet. Lightly flatten and bake for 16 to 18 minutes.

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