Chocolate Chip Cookies

Soft, chewy chocolate chip cookies with melty pockets of chocolate. Two cups of our Chocolate Chip mix, a few kitchen staples, and you've got a batch of 8.

Makes: 8 cookies
Bake: 350°F for 9 to 11 minutes, plus 10 to 30 minutes to chill the dough

Per cookie: 8g protein, 65 calories

Ingredients

  • 2 single-serve cups Bootylicious Chocolate Chip mix
  • ½ cup fat-free ultra-filtered milk
  • 1 whole egg
  • 1 tsp melted butter (or 1 Tbsp peanut butter)
  • ½ tsp vanilla
  • Pinch of salt
  • Optional: extra chocolate chips and flaky salt for the tops

Directions

  1. Mix everything into a scoopable dough.
  2. Chill the dough for 10 to 30 minutes. This is what gives them chew.
  3. Preheat the oven to 350°F. Scoop 8 mounds onto a nonstick baking sheet and press them flat.
  4. Bake 9 to 11 minutes. Pull them while they still look slightly underdone.
  5. Press a few extra chips on top and add a pinch of flaky salt. Let them cool on the pan for 5 minutes.

The trick

A whole egg, a little butter or peanut butter, and chilling the dough is the difference between chewy and chalky.

Good to know

  • "Cups" of mix means our single-serve cups. 2 cups = 2 tubs, lid off, dumped straight in. Never a measuring cup.
  • Nutrition is per cookie. Extra chips and salt on top aren't counted.
  • This recipe uses wheat, milk and egg, plus peanuts if you use peanut butter. Check your mix's product page and your add-ins for the full allergen list.

Made a batch? Tag us @bootyliciousmuffins. Need more mix? Shop Chocolate Chip or build your own box with any mix of flavors.

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