FAQs

Let's get your questions answered. 👩‍🍳

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Where can I buy your baking mixes?

Are your mixes really pastry chef-crafted?

YES! Our founder, Joanne Adirim, served as Executive Pastry Chef at HannahMax Baking, a renowned wholesale bakery in Los Angeles, California. She develops all the recipes for the Cookie Chips® Baking Mixes using premium ingredients that she personally sources from artisan ingredient manufacturers and suppliers.

How many flavors of baking mixes do you have?

We launched Cookie Chips® with America's favorite flavor, Chocolate Chip. Then we added Cinnamon Sugar. That's where we started, so where are we going? We're going to the moon babe. New & exciting flavors coming... 😉

Help! My Cookie Chips® didn't come out right.

We get it. Baking is hard. Our Cookie Chips® baking mixes were designed to be simple & easy to make. But sometimes, it just doesn't come out right. Check the baking tab at the top of this page and see our Pro Tips. Still having trouble? Reach Joanne directly at joanne@cookiechips.com. She'll figure out what to do.

Are your mixes dairy free?

Definitely! There are no dairy or dairy derivative ingredients in our baking mixes! Cookie Chips® baking mixes can be baked dairy or dairy-free. Replace the butter with any vegan butter alternative. (Here's our fave.) Read more on our product page.

I have allergies. Are your baking mixes safe for me to eat?

Our baking mixes are made in a facility that produces products that contain milk, eggs, peanuts, tree nuts, soy, and wheat. That said, we do follow industry standard, good manufacturing practices to ensure a safe and hygienic workspace. We always wash, rinse, and sanitize our equipment between flavors.

Are you certified kosher?

Yup. Cookie Chips® baking mixes are certified kosher under the supervision of Rabbi Jonathan Benzaquen of Kosher LA.

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What's the deal with shipping?
Shipping a 1 ½ pound bag of baking mix ain't cheap. There's no way around it. What we recommend, and what most of our customers choose, is to bundle multiple bags. This cuts down the shipping cost-per-item considerably. You'll pay a $9.99 flat rate cost for 2-6 bags.

We use the most cost effective service available, USPS Priority Mail.  Read our Shipping Policy if you want to ship even more bags.

Where do you ship to?

We ship to the Continental US, Alaska, Hawaii, and all US territories.

What days of the week do you ship?

We fulfill orders Monday through Friday. Orders made after 11am are sent out the next business day. We Please see our Shipping Policy for more info.

My package never arrived!

If your package never arrived, don't worry! Send us an email at whatup@cookiechips.com and we'll be happy to sort it out for you. 😄

What if I'm not satisfied with my purchase?

We expect that you'll love our artisan-crafted, pastry chef-quality baking mix. If you have an issue with your purchase, send us an email at whatup@cookiechips.com

Pro Tips for Baking Cookie Chips®

(or anything really)


1. Follow the instructions on the back of the package. This is the most important advice we can give. 


2.Make sure you use the whole bag, with one 4 oz stick of butter (or dairy free butter) and 1 large egg.


3. Always PREHEAT your oven. At least 15 minutes. You can make the cookie dough while your oven is preheating. 


4. Instructions call for 325 F. If your oven has a convection feature, use it. Drop temperature to 300 F. Adjust bake time if needed.


5. Only use a large egg. No small or medium eggs.  


6. Use softened room temperature butter. Cold butter won’t blend into the dry mix.


7. How to soften butter quickly from the refrigerator. Unwrap one 4 oz stick. Cut the butter into small chunks and leave it on the counter to soften. This takes about 20-30 minutes, depending on the temperature of your kitchen.


8. Your egg needs to be at room temperature. To do this, fill a bowl with warm water. Place the egg still in its shell in the bowl. Let it sit for 5 -10 minutes.


9. Crack your egg by tapping it on the counter first. Then, add the egg to a separate small bowl before adding it to the mix. Make sure to remove any shells that get into your egg. This method will assure you don’t get eggshells in your cookie dough.


10. Don’t whip the cookie dough with the whip attachment if using an electric mixer. This puts too much air in the dough.


11. Do not overbeat the dough by mixing for an extended time. That means don’t walk away from your mixer to snap selfies. The mixing time on the instructions is very short.


12. Always start your mixer on low speed if you use an electric mixer. Your dry mix will fly out of your mixer if you start on high. Seriously. Try it and see what happens.


13. If using a mixer, bakers always scrape down the bottom and sides of their bowl between ingredients. This will ensure everything is evenly incorporated.


14. Do not eat raw cookie dough. I know we’ve all done this, but you could get salmonella. Salmonella = severe stomach ache and possible hospitalization. 🥴


15. When baking, rotate your sheet pan halfway during the bake cycle. This ensures a more even bake.


16. Test bake! You can place 2 - 4 cookie chips on the sheet pan and bake them according to the instructions before baking the whole mix. This way, you can adjust your oven temperature and bake time if needed. Bake times and temperatures vary by oven.


17. Let cookies cool at least 5 minutes out of the oven to firm up. They need to cool to be crunchy. For sure, you can eat them hot out of the oven, but your cookies will be soft and not crunchy if you don’t let them set up.


18. Unused dough can be refrigerated for up to 3 days or frozen for 3 months in an airtight container or a zip lock bag.


19. Baked cookies can be stored in an airtight container or a zip lock bag to keep crisp at room temperature. They can also be frozen and are actually delicious frozen.


20. Always ask for help. Email us at whatup@cookiechips.com or message us on Facebook & Instagram.

20. Always ask for help. Email us at 

whatup@cookiechips.com 

or message us on Facebook & Instagram.


from the pastry kitchen, a blog about food, artisan pastry, and anything else

Are Cookie Chips® baking mixes good gifts to send?

Surprising your friends & family with a bag of Cookie Chips® is an awesome gift! People love receiving nice things, especially when they're thoughtful. Gifting a bakery quality, pastry chef-crafted baking mix shows just how much you care about them. ❤️

Do you include receipts in your gift shipments?

Order receipts are sent via email. Packages are shipped without receipts or packing slips.

Can I include a note to the recipient?

Absolutely! At checkout, there's an option to add a note to your order.

Who is Joanne Adirim?

Joanne Adirim, Founder and Pastry Chef of Cookie Chips

Joanne Adirim is a renowned Pastry Chef and entrepreneur. For 25 years, she served as the Founder & Executive Pastry Chef at HannahMax Baking, a wholesale baking company located in Los Angeles, California. Every day, Joanne inspires us to bring pastry chef-quality desserts to at-home bakers everywhere. Her mission is to make artisan baking fun and accessible for everyone.

Where are you guys headquarted?

Our offices are located in sunny South Florida.

How can I learn more about your brand?

How can I contact you?

How can I make a press inquiry?

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