Chocolate Chip Cookie Mix
We couldn't decide whether the perfect chocolate chip cookie should have big pools of melted chocolate or little bursts of chocolate in every bite... so we added both.
Our Chocolate Chip Cookie Mix is loaded with generous chocolate buttons and tiny chocolate budlets, creating the ultimate chocolate experience. The result? Thin, golden cookies with crisp buttery edges, chewy centres and chocolate in every mouthful.
Please note: We are currently shipping products in our New Zealand packaging. For US Nutrition Facts, please refer to this page.
Love warm cookies on demand? Roll the dough into balls and freeze. Then simply bake straight from frozen whenever you fancy one (or three!).
Try adding:
- Chopped toasted pecans or walnuts
- Toffee pieces
- Dried cranberries or cherries
- Orange zest
- Espresso powder
- A sprinkle of flaky sea salt
- A swirl of tahini
- Your favourite nut butter, such as peanut, almond or hazelnut
For the ultimate bakery-style cookie, roll the dough into balls and freeze. Bake straight from frozen whenever the craving strikes for perfectly crisp edges, chewy centres and gooey chocolate every time.
Makes approximately 24 cookies, depending on size.
Perfect for:
- Lunchboxes
- Afternoon tea
- Homemade gifts
- Cookie sandwiches
- Ice cream sandwiches
- Warm from the oven with a glass of milk
- Freshly baked whenever the craving strikes
Made in New Zealand using premium local and imported ingredients.
Order by 12pm PT for same-day dispatch
Shopping from New Zealand? Visit our NZ site
DIRECTIONS
Preheat the oven to 170°C/340°F.
In a large bowl:
Add baking mix, one egg & vanilla extract
½ cup nuts (optional)
Slowly mix in softened butter. Mix well.
You can make up cookies right away but for slightly thicker cookies with a richer taste, place mix in refrigerator for 30 minutes or more.
Using a spoon or a small scoop, form 3 cm (1 ¼ inch) round cookie balls. Line sheet with baking paper or lightly grease. Place no more than 6 on the sheet as cookies will spread. Bake for 8-12 minutes or until golden with crispy edges. Transfer once slightly firm to a cookie rack to cool.
Pro tips:
Sprinkle with flaky salt right after pulling from oven.
Cookie balls can be stored for up to 6 weeks in the freezer and baked as needed straight from the freezer.
Add from your pantry:
1 egg
70g (⅓ cup softened butter)
1 teaspoon vanilla extract (optional)
Sprinkle of flaky sea salt (optional)
Wheat Flour, Dark Compound Choc Chips 30% (Sugar, Vegetable Fat, Cocoa Powder 10%, Emulsifiers (Soy Lecithin), Natural Flavour) (Milk), Cane Sugar, Brown Sugar, Raising Agent (Sodium Bicarbonate), Acidity Regulator (Sodium Acid Pyrophosphate), Salt, Maize Starch.
Contains: Gluten, Wheat, Soy, Milk.
Serving size: 23.5g · Servings per pack: 14
Per serving: Energy 405 kJ · Protein 0.9 g · Fat, total 2.1 g · — saturated 2 g · Carbohydrate 18.2 g · — sugars 12.3 g · Sodium 100 mg
Per 100g: Energy 1723 kJ · Protein 3.8 g · Fat, total 8.9 g · — saturated 8.5 g · Carbohydrate 77.4 g · — sugars 52.3 g · Sodium 426 mg
Brown the butter before adding it for a nutty, caramel depth
Chill your cookie dough for thicker, chewier cookies
We couldn't decide whether the perfect chocolate chip cookie should have big pools of melted chocolate or little bursts of chocolate in every bite... so we added both.
Our Chocolate Chip Cookie Mix is loaded with generous chocolate buttons and tiny chocolate budlets, creating the ultimate chocolate experience. The result? Thin, golden cookies with crisp buttery edges, chewy centres and chocolate in every mouthful.
Please note: We are currently shipping products in our New Zealand packaging. For US Nutrition Facts, please refer to this page.
Love warm cookies on demand? Roll the dough into balls and freeze. Then simply bake straight from frozen whenever you fancy one (or three!).
Try adding:
- Chopped toasted pecans or walnuts
- Toffee pieces
- Dried cranberries or cherries
- Orange zest
- Espresso powder
- A sprinkle of flaky sea salt
- A swirl of tahini
- Your favourite nut butter, such as peanut, almond or hazelnut
For the ultimate bakery-style cookie, roll the dough into balls and freeze. Bake straight from frozen whenever the craving strikes for perfectly crisp edges, chewy centres and gooey chocolate every time.
Makes approximately 24 cookies, depending on size.
Perfect for:
- Lunchboxes
- Afternoon tea
- Homemade gifts
- Cookie sandwiches
- Ice cream sandwiches
- Warm from the oven with a glass of milk
- Freshly baked whenever the craving strikes
Made in New Zealand using premium local and imported ingredients.
Order by 12pm PT for same-day dispatch
Shopping from New Zealand? Visit our NZ site
DIRECTIONS
Preheat the oven to 170°C/340°F.
In a large bowl:
Add baking mix, one egg & vanilla extract
½ cup nuts (optional)
Slowly mix in softened butter. Mix well.
You can make up cookies right away but for slightly thicker cookies with a richer taste, place mix in refrigerator for 30 minutes or more.
Using a spoon or a small scoop, form 3 cm (1 ¼ inch) round cookie balls. Line sheet with baking paper or lightly grease. Place no more than 6 on the sheet as cookies will spread. Bake for 8-12 minutes or until golden with crispy edges. Transfer once slightly firm to a cookie rack to cool.
Pro tips:
Sprinkle with flaky salt right after pulling from oven.
Cookie balls can be stored for up to 6 weeks in the freezer and baked as needed straight from the freezer.
Add from your pantry:
1 egg
70g (⅓ cup softened butter)
1 teaspoon vanilla extract (optional)
Sprinkle of flaky sea salt (optional)
Wheat Flour, Dark Compound Choc Chips 30% (Sugar, Vegetable Fat, Cocoa Powder 10%, Emulsifiers (Soy Lecithin), Natural Flavour) (Milk), Cane Sugar, Brown Sugar, Raising Agent (Sodium Bicarbonate), Acidity Regulator (Sodium Acid Pyrophosphate), Salt, Maize Starch.
Contains: Gluten, Wheat, Soy, Milk.
Serving size: 23.5g · Servings per pack: 14
Per serving: Energy 405 kJ · Protein 0.9 g · Fat, total 2.1 g · — saturated 2 g · Carbohydrate 18.2 g · — sugars 12.3 g · Sodium 100 mg
Per 100g: Energy 1723 kJ · Protein 3.8 g · Fat, total 8.9 g · — saturated 8.5 g · Carbohydrate 77.4 g · — sugars 52.3 g · Sodium 426 mg
Brown the butter before adding it for a nutty, caramel depth
Chill your cookie dough for thicker, chewier cookies