Soft and Chewy Chocolate Chunk Cookies

Pastry Chef Quality Cookies with Cookie Chips® Baking Mix

Joanne Adirim, Founder and Pastry Chef of Cookie Chips

Joanne Adirim

Founder & Executive Pastry Chef

Feb 3, 2022

For 25 years, Joanne served as the Founder and Executive Pastry Chef at HannahMax Baking. In 2012, she launched the original Cookie Chips® brand of thin snacking cookies. In 2022, she’s launching the Cookie Chips® Baking Mix, the first ever mix that makes pastry chef quality, thin snacking cookies right from home. With her new brand, she is excited to bring her 25 years of expertise to the at-home baking community.


Joanne Adirim

Founder & Executive Pastry Chef

Feb 3, 2022

For 25 years, Joanne served as the Founder and Executive Pastry Chef at HannahMax Baking. In 2012, she launched the original Cookie Chips® brand of thin snacking cookies. In 2022, she’s launching the Cookie Chips® Baking Mix, the first ever mix that makes pastry chef quality, thin snacking cookies right from home. With her new brand, she is excited to bring her 25 years of expertise to the at-home baking community.


I know that baking can be intimidating.

As a pastry chef with 25 years of experience crafting gourmet desserts, I wanted to share my expertise with at-home bakers. So I launched the Cookie Chips® Baking Mix. This baking mix makes pastry chef quality, super thin & crispy chocolate chip cookies that are easy to bake and fun to crunch. With my fun-to-follow instructions, you’ll have fresh, oven hot Cookie Chips® in 15 minutes.


Not only does this unique mix make thin & crispy cookies, it makes soft and chewy! For soft and chewy, we’re going to follow my simple instructions and tweak the mix by adding a little flour, sugar, and baking powder. Let's get baking!


Ingredients

Cookie Chips® Baking Mix | Chocolate Chip - 1 bag

• All purpose flour, unbleached - ⅓ cup

• Brown sugar - 1 tbsp.

• Granulated sugar - 1 ½ tsp.

• Baking powder - ¾ tsp.

• Chocolate - any assortment of chips & chunks - ¾ cup

• Butter, room temp, unsalted - 5 oz.

• Eggs, large, room temp - 1 ea.


Assemble & Bake

1.  Preheat oven to 350 F or 325 F for convection.


2.  Place Cookie Chips® mix in a bowl or mixer with paddle attachment. Add flour, brown sugar, granulated sugar, & baking powder. Blend together.


3.  Add chocolate to dry ingredients and disperse into the mix.


4.  Add softened butter to dry ingredients and blend together on low with a mixer until butter fully coats the dry ingredients. Mix will look crumbly.


5.  Add egg and blend until a soft dough forms.


6.  Scoop dough onto a sheet pan spacing about ½” apart. You can lightly press down the top of the cookie to make larger cookies. Bake for approx. 10 to 13 minutes or until edges are golden brown and the center is still light. Cool and eat.



Pastry Chef Tips & Tricks

1.  Scoop cookie dough into balls and refrigerate overnight wrapped in plastic wrap. This will help all the dry ingredients absorb the moisture and enhance the overall flavor of the cookie. The cookie will also be a bit thicker than if you bake the dough fresh.


2.  When using cookie dough that was stored overnight, (see the above tip), remove the pan from the oven and bang it on the counter. This will make the center drop and the edges wrinkle.


3.  Brown the butter. Be careful not to burn it. Let this cool before adding it in or you risk melting your chocolate. This will give you a whole new flavor dimension. You can thank me later.


4.  For that gooey chocolatey top of your cookie, press in some chunks on top before baking.


5.  Add a touch of flakey sea salt on top before baking.


Crispy-crunchy cookies in 15 minutes.

Make pastry chef quality, thin & crispy cookies in 15 minutes. Be careful, these Cookie Chips® are irresistibly delicious.


Like everything else that I bake, this baking mix uses artisan, non-GMO, simple ingredients, and no artificial junk.


If you’re making soft & chewy and want to be featured, send us an email at whatup@cookiechips.com


Alternatively, DM us on our Social Media.