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Chocolate Chip Cookie Mix

Chocolate Chip Cookie Mix recipe image
This versatile dry mix allows you to bake fresh chocolate chip cookies with minimal effort. By combining unbleached flour, baking soda, salt, and dark brown sugar, you create a shelf-stable blend that captures the essence of homemade baking. When ready to bake, simply add wet ingredients like eggs and vanilla to complete the dough. The result is cookies with a perfect balance of crisp edges and chewy centers, studded with rich chocolate chips. Ideal for quick snacks, school lunches, or impromptu dessert gatherings, this mix is a kitchen staple that delivers consistent, comforting results every time without the hassle of measuring dry ingredients from scratch.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 2167.2
Dietary: Vegetarian
Description
This versatile dry mix allows you to bake fresh chocolate chip cookies with minimal effort. By combining unbleached flour, baking soda, salt, and dark brown sugar, you create a shelf-stable blend that captures the essence of homemade baking. When ready to bake, simply add wet ingredients like eggs and vanilla to complete the dough. The result is cookies with a perfect balance of crisp edges and chewy centers, studded with rich chocolate chips. Ideal for quick snacks, school lunches, or impromptu dessert gatherings, this mix is a kitchen staple that delivers consistent, comforting results every time without the hassle of measuring dry ingredients from scratch.
Ingredients
  • 9 cup Unbleached flour
  • 4 teaspoon Baking soda
  • 2 teaspoon Salt
  • 3 cup Firm packed dark brown
Directions
  1. 1
    In a very large bowl, combine the unbleached flour, baking soda, salt, and dark brown sugar.
  2. 2
    Whisk the dry ingredients together thoroughly to ensure the leavening agents and salt are evenly distributed.
  3. 3
    If using shortening or butter in the mix, cut it into the dry ingredients using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  4. 4
    Stir in chocolate chips and chopped nuts if desired for the dry mix.
  5. 5
    Transfer the mixture into an airtight container or individual zip-lock bags for storage.
  6. 6
    Store in a cool, dry place for up to six months, or refrigerate/freeze for longer storage.
  7. 7
    To bake, measure seven level cups of the prepared mix into a large bowl.
  8. 8
    Add two lightly beaten large eggs and two teaspoons of vanilla extract to the mix.
  9. 9
    Blend well until a heavy, cohesive dough forms.
  10. 10
    Preheat your oven to 375&# 194;°F (190ðC).
  11. 11
    Drop tablespoonfuls of the dough onto buttered or parchment-lined baking sheets, spacing them about two inches apart.
  12. 12
    Bake for 10 to 12 minutes, or until the edges are golden brown.
  13. 13
    Allow cookies to cool slightly on the baking sheets before transferring them to a wire rack or airtight container.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2167.2kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 9778.8mg408%
Total Carbohydrate 451.8g151%
Dietary Fiber 17.8g72%
Sugars 2.3g
Protein 58.7g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cookie mix, chocolate chip, dry mix, baking, dessert, flour, brown sugar, baking soda, shelf stable, easy baking, homemade, snack, gift idea, quick dessert, chewy cookies, kitchen staple, vanilla, eggs, shortening
Read it online: https://www.chefs-mate.com/recipe/chocolate-chip-cookie-mix-2/