Pamela's Incredible
Chocolate Chunk Cookies

1 bag Pamela's Chocolate Chunk Cookies Mix
1 cube butter or margarine (8 tablespoons)
1 large egg or egg replacer (prepared)

Using a mixer, cream the butter in a bowl. Add Pamela's Chocolate Chunk Cookies Mix and egg (or egg replacer) and mix together for approximately 1 full minute, until mix is fully incorporated. If mix appears dry or crumbly, add 1 tablespoon of water.

Mixing by hand, melt 6 tablespoons of butter or margarine (mixing by hand only requires six tablespoons of butter for this recipe). Add Pamela's Chocolate Chunk Cookies Mix and egg (or egg replacer) and stir until completely incorporated. Dough will appear dark and slightly crumbly.

Press together heaping tablespoon dollops and place on a lightly greased cookie sheet. Flatten and bake in a preheated 350º oven for 17 to 19 minutes.

With a spatula, removed cookies from the baking sheet while still warm. Cookies will have a darker color due to the cocoa powder in the mix.

Yields 18 to 20 cookies

Variation:
1/2 cup nuts- walnuts, macadamia or pecans
1/4 cup additional dark chocolate chips and/or white chocolate chips, peanut butter or butterscotch chips

Frozen Dough: Dough can be frozen and baked for whenever you desire hot, fresh cookies. Two ways to freeze: 1) form cookies and flatten on a lightly greased cookie sheet. Place cookie sheet in freezer for 15 minutes. Remove dollops from the cookie sheet and place in a plastic container or freezer bag and return to the freezer. Or 2) form dough into a log, wrap in plastic wrap and freeze. To bake, remove plastic wrap from dough and cut log into 1/4 inch slices. Either way you choose, preheat the oven to 350º. Place frozen dough on lightly greased cookie sheet and bake for 17 to 19 minutes.