Sunday was International Homemade Cookie Day (who knew?!). And once I found out, I obviously had to celebrate by whipping up a batch of warm, gooey chocolate chip cookies.
You may not know this about me, but my favorite sweet treat is hands down chocolate chip cookies. I can do without cake, and donuts are good, but don’t do much for me…. cookies is another story.
Yup, cookie monster and I can relate. Seriously. My favorite and only birthday cake of choice is cookie cake. And not just as a child- that cookie cake followed me into my adult years as well. My parents used to make a special stop at The Great American Cookie Company, grab my favorite cookie cake, and bring it all the way up to Binghamton while I was in college and then even to NYC where my friends were all very grateful for the treat- especially after a night of partying ;).
So, this holiday felt very appropriate for me to share a quick and easy chocolate chip recipe. And although it’s homemade, these are not made from scratch, because I had to work with what I had in the house- and because let’s be honest, it’s soo much easier using a pre-packaged cookie mix.
These cookies are still on the “cleaner” side as in there is not gluten, wheat or dairy, but of course they’re still cookies, and therefore still a treat 😉 (but eating 2… or 3 is totally appropriate, right?).
Pamela’s Chocolate Chunk Cookie Mix is super quick and easy, and all you need in addition to the mix is 1 egg and either butter or oil.
You may have noticed that I didn’t list the chocolate chips photographed to the left, and that’s because they were solely there for snacking while baking ;). I realized once I opened the mix that it comes with dairy-free chocolate chunks already mixed in (I told you it was easy)! I also ended up using organic extra virgin olive oil, because once I started baking I realized I was low on coconut oil 🙀.
The packaging has the recipe on the back, but I’ll break the directions down below too:
1 bag Pamela’s Mix
1 cube butter or margarine (8 tbsp) (I used olive oil)
1 egg (large)
Yield: 18 to 20 cookies
Using Heavy Duty Stand Mixer: Preheat oven to 350*. Soften 1 cube (8 tbsp) butter or margarine (or oil) in a bowl. Add Pamela’s Mix and one large egg. Mix together for 1 full minute or until dough is fully incorporated. Add 1 tbsp water if dough appears dry or crumbly. Place heaping tbsp scoops of dough on greased or parchment covered cookie sheet, and lightly flatten. Bake for 12-16 minutes. For crispier cookies, increase bake time. Remove cookies with spatula from baking sheet while still warm. * This probably works great, but didn’t feel like bringing out the mixer, so used the directions below 👇🏻.
Hand Mixing: Preheat oven to 350*. Reduce butter or oil to 7 tbsp. Melt and let cool. Combine with Pamela’s mix and 1 large egg, and mix until completely incorporated. Dough will appear dark, oily and somewhat crumbly (add 1-2 tsp water if necessary). Press together heaping tbsp dollops and place on greased or parchment covered cookie sheet. Lightly flatten and bake for 16-18 minutes. I baked for about 18 and they came out great 👌.