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Choc Chip Cookies
Choc Chip Cookies
Bake Mixes

Choc Chip Cookies

390 g

Enjoy homemade made easy with Ina Paarman’s Choc Chip Cookies. Just like grandma used to bake, but so simple even the kids can do it.

Ideal for packing into lunch boxes during the term or as a fun (and tasty!) 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
  • Egg: 1 x Extra Large or Jumbo Egg
  • ½ Cup (125 g) Butter, Room Temperature
  • Large, Flat Oven Baking Tray, Lined with Baking Paper OR Non-Stick Baking Tray
  • Electric Beater
  • Spatula
  • (Oven Rack in Higher Position)
  • 10 - 12 Minutes at 180°C

CHOC CHIP COOKIES – AS ILLUSTRATED ON BOX

  • Adjust oven rack to one or two slots above the middle shelf. Preheat 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 one tablespoon of dry mixture, and keep on beating for about 30 seconds.
  • Open the small pack with chocolate chips. Add the remaining dry cookie mix and the chocolate chips to the butter and egg 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.
  • Place tablespoonfuls of the mixture, rolled into balls, 3 cm apart on the prepared tray/s.
  • Flatten the cookies with the bottom of a glass or a fork. Press down quite firmly so they end up being about ½ cm thick. Bake for 10-12 minutes until golden brown.
  • Remove the baking tray/s from the oven and leave the cookies on the baking tray/s to firm up, before gently lifting them onto a cooling rack. Allow the cookies to cool down completely before storing in an airtight container.

INA’S TIP

Reserve 1 T (15 ml) of the dry mix or us a little flour for dipping the bottom of the glass or a fork before flattening the cookies. The flour will prevent sticking.

MICROWAVE INSTRUCTIONS

Not recommended unless baked in a convection microwave – in which case, follow normal oven baking instructions.

VARIATIONS

COFFEE COOKIES

Add 2 T (30 ml) of instant coffee granules to the dry mix. Before baking, top each cookie with a whole coffee bean and press down lightly.

MALTED CHOCOLATE COOKIES

Add 2 T (30 ml) of Milo to the dry mix. When baked, decorate each cookie with a block of melted dark chocolate. Top the chocolate, while still soft, with malted chocolate balls.

COCONUT BISCUITS

Add ¼ cup (60 ml) of desiccated coconut at the same time as the chocolate chips.

CHOCOLATE SANDWICH COOKIES

Melt 90 g chocolate over warm water, in a smaller mixing bowl. Sandwich the cookies together with melted chocolate.

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