Williams Sonoma Chocolate Chip Cookie Mix

Flavor Profile

• Rich, buttery, Guittard chocolate chunks, Nielsen-Massey Madagascar Bourbon vanilla

Why We Love It

• Whip up a batch of irresistible chocolate chip cookies with our time-saving mix. For the richest flavor, it's made with premium Guittard dark chocolate chunks, dark brown sugar, aromatic Nielsen-Massey Madagascar Bourbon vanilla and a dash of sea salt. Just add a few fresh ingredients, roll the dough into balls and bake. The cookies turn out crisp and golden outside, moist and chewy inside.
• A Williams Sonoma exclusive.

Net Weight

• 1 lb./461g (makes 10–12 cookies).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients.

Receiving Instructions

• Mix ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 18 months.

Preparation Instructions

Ingredients

• 8 Tbs. (1 stick/125g) unsalted butter at room temperature
• 1 package sugar mixture (included)
• 1 egg at room temperature
• 1 package flour mixture (included)
• 1 package chocolate disks (included)
• Flaky sea salt (included)

Directions

• Position racks in upper and lower thirds of oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper and set aside.
• In bowl of stand mixer fitted with paddle attachment, or using handheld mixer in medium bowl, beat butter and sugar mixture on medium-high speed until light and fluffy, approx. 1 minute, scraping down sides of bowl as needed. Add egg and beat until just combined, approx. 30 seconds.
• In two additions, add flour mixture, beating on low speed until no dry streaks remain.
• For smaller chocolate chips, roughly chop chocolate then fold into dough. For larger chocolate chunks, fold whole disks into dough.
• Divide dough into 8–12 equal portions and roll into balls. Place dough balls on prepared baking sheets, spacing at least 2" apart. Sprinkle top of each dough ball with pinch of flaky sea salt.
• Bake until cookies are crisp and golden around edges but still look slightly underbaked in center (they will set more as they cool). Swap pans from top to bottom halfway through baking time, 12–14 minutes for smaller cookies, and 10–12 minutes for larger cookies.
• Allow cookies to cool on baking sheets for 10 minutes, then enjoy warm or transfer to wire rack to cool completely.
• Makes 8–12 cookies.

• All-purpose flour (bleached or unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, cornstarch), Guittard Wafer 0409 B/R Dark (mild flavor, medium dark), brown sugar (sugar, molasses), sugar, molasses powder, salt, flake sea salt, baking soda, natural vanilla flavor, Nielsen-Massey Madagascar Bourbon vanilla (maltodextrin, vanilla extractives).
• Contains wheat/gluten.
• This product is prepared and packaged using machines that may come in contact with dairy, eggs, peanuts, sesame, soy, tree nuts (pecans, almonds).