Chocolate Chip Cookie Mix

My Chocolate Chip Cookie Mix is just like the store-bought version, but homemade! And yes, they taste even better than Betty Crocker!

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookie Mix

Prep Time 10

Total Time 10

Servings cookies

Calories 141kcal

Author Katie - Lauren's Latest

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 chocolate chips or milk chocolate chips

US Customary - Metric

Instructions

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 your cookies onto parchment paper lined baking sheets. You should get 18 exactly if using the same size scoop. 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.

Notes

*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 the 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.

Nutrition