Makes + – 36 cookies
Take all the pain out of biscuit-making. Produce crisp, perfectly shaped cookies in no time at all. Use our cookie template, there is no rolling or making of messy little balls. Just spread, lift and bake. Store biscuits in an airtight container with greaseproof paper (or cut up baking paper after use) in between layers.
Products in this recipe

Choc Chip Cookies


You will need

125 g butter, at room temperature
1 extra large egg
¼ cup (60 ml) canola oil
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
cookie template
baking paper

Ina’s Tip

The chocolate chips can:

a) be mixed in with the dry mixture, or

b) reserved and sprinkled over the cookies before baking, or

c) melted and used to sandwich two cookies together


Adjust oven rack to one slot above the middle position. Preheat oven to 180°C. Cut baking paper to the same size as the cookie template.

In a medium size mixing bowl, beat the butter until creamy.

Add the egg and oil and keep on beating for about 30 seconds.

Add the dry cookie mix and chocolate chips (see Ina’s Tip) to the butter mixture.

Use the electric beater on its slowest speed to blend the ingredients together.

Place the cookie template, name uppermost on baking paper cut to size.

Place a heaped teaspoon of dough mixture into each hole.

Smooth dough into the holes with a small off-set spreader or a spatula.

When all the holes are filled, gently release the cookies with the back of a tablespoon while lifting the template.

Place baking paper with biscuits onto a baking tray.

Bake for ± 10 minutes until golden.

Remove the baking tray from the oven and leave the biscuits on the baking paper to firm up before transferring them onto a cooling rack.

Allow the cookies to cool down completely before storing in an airtight container.

The baking paper can be used and re-used a good few times.


Cookie Template and Baking Tray

Now available Online or at our Factory Shop.

Choc Chip Cookies

Choc Chip Cookies