Chocolate Chip Cookies

Enjoy a traditional chocolate chip cookie! Made with our Baking & Pancake Mix.

Ingredients

    Yield: approximately 20 cookies

  • 1 ½ cups Pamela’s Pancake & Baking Mix
  • 7 TSBP butter
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 egg, large
  • 1 tsp vanilla
  • 1 cup semi sweet chocolate chips (1½ cups chips for chocolate lovers)
  • Optional: ½ cup chopped nuts
Directions

    Preheat oven to 350°.

    Cream butter and sugars together. Mix in egg and vanilla. Add Baking & Pancake Mix and combine. Mix in chocolate chips and nuts, if using. Place scoops of dough (1 TBSP sized) on parchment-lined or greased cookie sheet. Lightly flatten. Bake in the top third of the oven for approximately 12 to 16 minutes, depending on size. Let cookies cool slightly and use a spatula to remove from cookie sheet.

    For pan cookies, bake in a greased 9”x12” pan for 20 to 25 minutes. Cut into bars after cooling.

    Freeze for quick cookies: Use a small ice cream scooper or a tablespoon to form dough balls. Place on a greased cookie sheet, flatten and put in freezer. When frozen, remove from cookie sheet and store in a freezer bag. For hot, fresh cookies, remove from freezer, place dough on a greased cookie sheet and bake in a preheated 350° oven for 15 minutes.

    Variations: Try white chocolate chips, milk chocolate chips, or butterscotch chips. Try pecans or macadamia nuts.

    © Pamela's Products, Inc.

Customer Reviews

Based on 45 reviews
87%
(39)
7%
(3)
4%
(2)
0%
(0)
2%
(1)
S
Sarah Mitson
Turns out good if you don’t add nuts

I made these the other nights without nuts and they were awesome. Today I added the optional 1/2 cup chopped nuts (macadamia) and they turned out super dry/crumbly and didn’t spread out at all - just crumbly blobs. I used a cookie scoop for both batches and only the non-nut ones spread out nicely into cookie shape. Not sure if I should add more liquid somehow when adding nuts?

N
Nancy Hull
Baked at 330

I have made this recipe quite a few times. They were good, but, not as good as the ones I made with the Artisan Flour. Today I baked them at 330 instead of 350 and I thought they were much better.

D
Debbie

These cookies are probably the best gluten free cookies I've had. Any time I bring them somewhere, no one knows they're gluten free and often ask for the recipe. I've been gluten free 30 years and have tried MANY brands. Pamela's is by far our family's favorite.

V
Vgirl

Absolutely Enjoy Them! No Complaints!!

G
Great baking mix

I love pamela’s baking mix, and I’m glad it’s now paleo with almond flour. I don’t eat sugar so I subbed the white sugar with 1/4 cup of xylitol and then the brown sugar with yacon syrup. (Only two table spoons). I would probably add less next time as I don’t need them to be too sweet. I also used a high quality 100 percent cacao bar to make chocolate chips.

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