Krusteaz Triple Chocolate Chunk Cooking Mix

Ingredients

Ingredients: Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Bittersweet Chocolate Chunks (sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [emulsifier], Natural Flavor), Sugar, Semisweet Chocolate Chunks (unsweetened Chocolate, Sugar, Dextrose, Cocoa Butter, Nonfat Milk, Soy Lecithin [emulsifier], Natural Flavors), Milk Chocolate Chunks (sugar, Cocoa Butter, Unsweetened Chocolate, Whole Milk Powder, Soy Lecithin [emulsifier], Natural Flavor), Soybean Oil, Modified Wheat Starch, Baking Soda, Salt, Natural Flavor Contains Milk Derivatives), Molasses Powder (molasses, Wheat Starch), Caramel Color.

Directions

You’ll need:

1 Egg;

1 stick (1/2 cup) butter or margarine (Real butter works best. If using margarine, use one that contains more than 65% oil), softened (not melted).

Tip: Stir in 2-1/2 tbsp unsweetened cocoa powder for quadruple chocolate chunk cookies.

Directions:

(1) Heat oven to 375 degrees F. If necessary, soften cold butter in microwave on high power for 10-15 seconds.

(2) Stir with a spoon. Stir egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8×8-inch pan.

(3) Bake until golden. Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet.

For cookie bars, cool thoroughly before cutting.

Store cooled cookies in airtight container.

Yield: 18-23 cookies; Dough Quantity: 1 rounded tbsp; Bake Time: 8-10 minutes;

Yield: 12 cookies; Dough Quantity: 2 rounded tbsp; Bake Time: 9-11 minutes;

Yield: Cookie bars; Dough Quantity: 8×8-inch pan; Bake Time: 21-23 minutes.

High altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour.

Do not eat raw dough.

Warnings

Contains: wheat, milk, soy. May contain eggs and tree nuts.