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Chocolate Chip Cookies
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Gluten-Free Soy-Free Corn-Free

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

Ingredients

    Yield: approximately 20 cookies

    • 7 TBSP butter
    • ¼ cup white sugar
    • ¼ cup light brown sugar
    • 1 egg, large
    • 1 tsp vanilla
    • 1½ cups Pamela's Baking & Pancake Mix
    • 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.

Overall Average Rating:
8 ratings
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Mochazirra 01/26/2020 01/27/2020
  • Rating:
This was a great recipe, overall. Alterations I made to the recipe:
*slightly decreased the white sugar
*added extra vanilla
*used 1/2 coconut oil, 1/2 butter
*1/2 unsweetened 100% cacao chocolate chips and 1/2 70% dark chocolate chips
*used one small egg (all I had from the chickens, yesterday
Took these to an event and all were eaten. Received a lot of compliments on them, including appreciation that they were sweet but not overly so. Will make again.
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Betty 12/361/2019 12/28/2019
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So I love these cookies, but you need to test your oven. I finally figured out that I needed to bake mine for 9 minutes at 325. I also put the batter in the freezer in between bakes so the butter didn't melt and they were easier to flatten a bit. Took some trial and error, but isn't that what baking is all about? When you get this right, these can stand up to any chocolate chip cookie out there.
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CareyK 12/354/2019 12/21/2019
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I do not have a gluten allergy and these are always one of the best chocolate cookies I have ever eaten! I beg my friend with celiac dz to bring them to every event we go to—so I can eat them. I would never have guessed they were gluten free.
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Elizabeth 07/192/2019 07/12/2019
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I make cookies all the time with the Baking & Pancake mix. I have been changing it up a bit lately. I don't like really sweet things, so I usually use less sugar than most recipes call for - and use coconut sugar. I have been making this recipe with about 1/2 almond flour and about 1/2 baking mix. Sometimes I put in the nut flour as well for more texture. They are not as sugary or crisp as original Toll-house but they are great and satisfy my sweet tooth.
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Ashley 08/238/2019 08/27/2019
I make these cookies all the time and they always come out absolutely delicious
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MeriJo 04/97/2019 04/08/2019
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I've got to say this recipe came together super quick/easily, and that is worth something especially for us busy mom's with toddlers underfoot who need cookies stat with no fuss! They baked up looking lovely just like "real" chocolate chip cookies - however the flavor/texture is off, compared to other GF chocolate chip cookie recipes I've had. Tastes more like dry, sandy biscuits with chocolate chips inside? Maybe more sugar/butter or something is needed, I don't know though I think this mix just isn't quite right for the task. I've loved other Pamelas recipes just won't be using this one again.
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The Jewel 02/50/2019 02/20/2019
FANTASTIC!
I looked high & low for a chocolate chip cookie recipe that a) had less sugar than traditional recipes (this recipe has 1/2 cup sugar total whereas other recipes call for 2 cups!) and
had a chewy consistency and not only did this recipe deliver on both counts, plus they are easy to make, delicious and gluten free too!
I've made dozens of chocolate chip cookie recipes over the years and this really is the best ever!
A few notes:
-Reduce cooking time to 12 minutes

-Don't grease the cookie sheet... instead use parchment paper. Less butter and the cookies will come out perfectly. Easy clean up too.

-Always add chopped nuts (I use pecans). Great touch of protein, the cookies won't spread out too much and the nuts make the cookie tastier... much more satisfying.
WTG Pamela's! I first purchased your pancake & baking mix to make healthier pancakes without all the preservatives and additives of conventional pancake mix and now I'm using it to make yummy thyme dumplings for chicken soup, scrumptious cookies and so much more! The recipes on the bag and on this website are great!
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Megan D 01/19/2019 01/20/2019
I love this recipe, the cookies always come out great, and all my teenage son's friends love them. We use all coconut sugar and sometimes coconut oil instead of butter. We either make straight chocolate chip cookies or make white chocolate macadamia cookies. I find using parchment paper makes getting them off the cookie sheet easier,
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jewels 02/41/2018 02/11/2018
Does anyone know if i double this recipe, will that be enough to make a cookie cake?? thanks!!
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Amyjo 10/302/2018 10/30/2018
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This is my go-to recipe when I'm short on time and ingredients. This mix makes it so easy since the leavening and X-gum is already in it!. Perfect, do not change a thing!
For pumpkin chocolate chip cookies I add 4 TBSP of solid packed pumpkin to the recipe. Yum!
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