homemade chocolate chip cookie mix (by amy)

Name: Homemade Chocolate Chip Cookie Mix (by Amy)
Prep time: 10 min
Cook time: 10 min
Cuisine: American
Ingredients: ## TO MAKE THE MIX:; ## BAG #1; 2 cup(s) dark brown sugar; 1 1/2 cup(s) granulated sugar; ## BAG #2; 24 ounce(s) pure chocolate chips, dark or milk; 2 cup(s) nuts, coarsely chopped (pecans or walnuts) ( optional); ## BAG #3; 1 1/2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) salt; 6 cup(s) all purpose flour; ## TO MAKE THE COOKIES:; 1 pound(s) butter, room temperature; 3 - eggs

(1 RATING)

77 Pinches 1 Photo

Amy Alusa

Chico, CA

Updated on Aug 7, 2013

I have never tasted a chocolate chip cookie that I like as well as the ones I have posted. We LOVE chocolate chip cookies at my house...so we had to have a good one. I made a mix out of our favorite recipe...and this is it! We enjoy having the convenience of a mix, and not having to sacrifice taste on something as important as Chocolate Chip Cookies!

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unable to obtain origin of pic; but this IS what they look like.

prep time 10 Min

cook time 10 Min

method Bake

yield Yield: 2 1/2 dozen

Ingredients

TO MAKE THE MIX:
BAG #1
2 cups dark brown sugar
1 1/2 cups granulated sugar
BAG #2
24 ounces pure chocolate chips, dark or milk
2 cups nuts, coarsely chopped (pecans or walnuts) ( optional)
BAG #3
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 cups all purpose flour
TO MAKE THE COOKIES:
1 pound butter, room temperature
3 - eggs

How To Make homemade chocolate chip cookie mix (by amy)

Step 1

TO MAKE THE MIX: Line up enough jars or bags for amount of mix you are making. The above ingredients are enough for 2 mixes, as this recipe is doubled to facilitate largest sized cookies. You will need 2 small sized and 1 large sized Zip-Lock bags for each mix you are making. You will also need a piece of construction paper or card stock that you can fold over and staple the bags together with the instructions on how to make the mix.

Step 2

Distribute the ingredients for the Bag #1s into each bag, and seal. Distribute the ingredients for the Bag #2s, and seal. Repeat the process for Bag #3s, and shift around to thoroughly combine ingredients.
Step 3

Now, place the bags in order with Bag #1 on top. Place the instructions on top. Fold the card stock or construction paper in half twice, making a folded over binding for the bags. Place the top of the bags and instructions into the fold of the card stock and staple on the top (left and right sides) ensuring that you do not puncture the bags under the seal.
Step 4

TO MAKE THE COOKIES: Preheat oven to 350F. Combine butter with Bag #1; beating until creamy. Add vanilla, eggs and Bag #2. Stir just until combined.
Step 5

Add contents of Bag #3, about 1/2 at a time. Start beating slowly so as not to have all of the contents whirling onto the floor! Scrape sides of bowl as you go, with a rubber spatula if necessary. Do not beat any more than absolutely necessary. Too much beating makes cookies tough!
Step 6

Roll dough into balls about 1 1/2-2 inches in diameter. Place at least 2 inches apart on ungreased cookie sheets. Gently and evenly press each cookie down to about 1/4 of an inch with the palm of your hand.
Step 7

Bake cookies for 10-13 minutes, depending on size of the cookies. Cookies should not be brown, but need to be set and uniform in color; being especially firm around the edges. Leave on cookie sheet to cool for about 3-4 minutes, before removing to cooling racks to cool completely. Store in an air-tight container. Best eaten fresh.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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