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Choc Chip Cookies
Choc Chip Cookies
Bake Mixes

Choc Chip Cookies

390 g

Enjoy homemade-cookies-made-easy with Ina Paarman’s Choc Chip Cookies. Even the kids can do it! Ideal for packing into lunchboxes during the term or as a fun holiday activity.

SKU: 0601-07-0910
  • Wheat Flour (Gluten)
  • Sugar
  • Chocolate Chips (20%) [Sugar, Cocoa Mass, Cocoa Butter, Soya Lecithin, Flavouring]
  • Corn Starch
  • Raising Agent
  • Flavouring
    • Dry Mix: Wheat, Gluten, Soya
    • Added Ingredients: Cow's Milk, Egg
    • This product has been manufactured in a factory that uses tree nuts.

    Dry Mix (Box Contents)

    • Dairy Free
    • Halaal
    • Kosher Parev


    Cookies (When Baked as per Box Instructions)

    • Lacto Ovo Vegetarian
    • Butter: ½ Cup (125 g) Butter, Room Temperature
    • Egg: 1 x Extra Large or Jumbo Egg
    • Large, Flat Oven Baking Tray, Lined with Baking Paper or Silicone Baking Mat
    • Electric Beater
    • (Oven Rack in Higher, One Slot Above Middle Position)
    • 10 - 12 Minutes at 180°C
    • (Microwave baking is not recommended, unless baking in a convection microwave – in which case, follow the oven baking instructions.)

    CHOC CHIP COOKIES – AS ILLUSTRATED ON BOX

    • Adjust the oven rack to one slot above the middle position, and preheat the oven to 180 °C.
    • Line one large or two smaller baking trays with baking paper.
    • In a medium size mixing bowl, beat the butter until creamy.
    • Add the egg and keep on beating for about 30 seconds.
    • Open the small pack with chocolate chips. Add the dry cookie mix and the chocolate chips to the butter mixture.
    • Use the electric beater on its slowest speed or a spatula to blend the ingredients together. When a crumbly mixture forms, use your hands to lightly bring everything together.
    • Leave the dough to rest for 10 minutes at room temperature.
    • Shape the dough into a sausage shape (± 4 cm thick).
    • Wrap the roll in baking paper and chill in the fridge for an hour or overnight, or freeze for 25 minutes.
    • Slice the roll into 3 mm slices and pack these out on the lined baking sheet.
    • Bake for 10 - 15 minutes until golden.
    • Allow the cookies to cool down completely before storing in an airtight container.


    FOR BIGGER COOKIES

    • Roll heaped tablespoons of cookie mixture into balls and place 3 cm apart on the prepared baking tray.
    • Flatten the cookie balls with a fork.
    • Bake as above.


    FUNFETTI PINWHEEL COOKIES
    These cookies are so pretty and great fun to make.

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