Make-Ahead Chocolate Chip Cookie Mix

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Make-Ahead Chocolate Chip Cookie Mix

Just like the store-bought version, but homemade :) Yes, they taste better!

yield: 1 COOKIE PACK {18 COOKIES}

 

prep time: 10 MINUTES

 

cook time: 0 MINUTES

 

total time: 10 MINUTES

INGREDIENTS:

1/2 cup granulated sugar {100 grams}
1/2 cup lightly packed brown sugar {110 grams}
1/4 teaspoon dried and ground vanilla beans*
1 1/2 cups all purpose flour {192 grams}**
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semi sweet or milk chocolate chips

DIRECTIONS:

Stir all ingredients together until combined. Store in airtight container for up to 3 months.

To make a bath of cookies, preheat oven to 375 degrees. {I realize the photo above says 350...I wrote it wrong. I do things wrong a lot. Take a breath and be glad you read the directions :)}

Empty cookie mix into a large bowl. Stir in:

>1/2 cup softened, room temperature butter {1 stick}
>1 large egg

Stir 1-2 minutes in a stand mixer on low until cookie dough forms and no dry mix ingredients are at the bottom of the bowl. By hand, stir for 4 minutes or until all ingredients come together and forms a cohesive dough. Keep mixing...it will happen!

Using a 1 1/2 tablespoon cookie scoop, scoop 12 cookies onto parchment paper lined baking sheets. Silicone baking mats are a.o.k too. So are gently greased light colored baking sheets. Bake 8-9 minutes or until the edges are lightly golden and the centers look almost done but not quite. Remove from oven and cool 5 minutes on the hot pan to finish baking. Then remove to a cooling rack.

Devour warm. With milk.

*if you don't want to use vanilla beans/can't find them, simply add in 1 teaspoon of vanilla extract with the butter and egg when you mix your batch of cookies.

**generally, people have most trouble with chocolate chip cookies because there was not enough/too much flour. Too much flour, the cookie doesn't spread. Not enough flour, the cookie spreads like ca-razy. For this recipe, I have weighed all my items to ensure a consistent cookie. The best way to measure flour is to first fluff it up, then spoon into measuring cup, leveling the top with a butter knife. This will help you get perfect cookies every time.