Krusteaz Triple Chocolate Chunk Cooking Mix
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.
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.
(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 8x8-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: 8x8-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.
Contains: wheat, milk, soy. May contain eggs and tree nuts.
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