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Ina Paarmans Choc Chip Cookie Mix

Save USD$2.00
Original price USD$11.99
Current price USD$9.99
SKU

Makes 30-35 cookies.

INGREDIENTS YOU WILL NEED

EGGS: 1 extra-large or jumbo egg
BUTTER: ¼ cup (60 g) butter at room temperature

PANS & EQUIPMENT YOU WILL NEED

  • Large flat oven baking tray, lined with baking paper OR use a non-stick baking tray
  • Electric beater
  • Spatula

OVEN: 180°C
Always bake biscuits higher up in the oven, one or two slots above the middle position. Bake for 10-12 min.

CHOC CHIP COOKIES ILLUSTRATED ON FRONT OF 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 the 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 trays.
  • 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 from the oven and leave the cookies on the baking tray 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 blog 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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