Sweet Ace Cakes Chocolate Chip Cookie Mix

Product details

Chewy, buttery & kinda ugly. Get a piece. Parchment included! Small batch. Hand crafted. It's like we're baking together by you don't have to listen to me talk. They taste scratch-made because they are scratch made. I figure we are just tag-teaming the action, like wrestling. I don't like chocolate chip cookies. Ok, that's not entirely true. I don't like pretty chocolate chip cookies, or crunchy ones, or cake-yones. I like wrinkley, chewy, buttery, kinda ugly chocolate chip cookies I feel they are under-represented in the cookie world. This is the recipe i bring to swim team bake sales. Hand-measured and blended in very small batches (think dozens not thousands). www.sweetacecakes Facebook. Instagram.

Additional info

8 tablespoons unsalted butter, melted & cooled, 1 egg yolk (crack egg into a bowl, lift out yolk), 1 package of this cookie mix (good thinking, you, nice choice!) With a fork, hand, or stand mixer combine the butter with the sugar packet (1). Combine well. Add the egg and stir to combine. Mix well. Add in the flour packet (2). Mix well. Add in the chip packet (3), again, stir 'em in there well. Scoop big, golf-ball sized portions of dough onto a cookie sheet lined with parchment paper (provided) leaving about 3 inches of space between. Let those bad boys chill in the fridge for about 15 minutes or 10 minutes in the freezer. Heat oven to 325 degrees. Bake for 10-12 minutes, turning the sheet 180 degrees halfway through cooking. Allow cookies to rest for 5-10 minutes before transferring from parchment to a cooling rack. Like, actually wait, they need the rest.