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Cravings The Perfect Chocolate Chunk Cookie Mix
Cravings The Perfect Chocolate Chunk Cookie Mix
Cravings The Perfect Chocolate Chunk Cookie Mix
Cravings The Perfect Chocolate Chunk Cookie Mix
Cravings The Perfect Chocolate Chunk Cookie Mix
Cravings The Perfect Chocolate Chunk Cookie Mix

Cravings By Chrissy Teigen The Perfect Chocolate Chunk Cookie Mix

15.76 oz
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Cravings By Chrissy Teigen The Perfect Chocolate Chunk Cookie Mix

Cravings By Chrissy Teigen The Perfect Chocolate Chunk Cookie Mix

15.76 oz

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Kroger
Kroger
Available in 43215
Delivery
by 8:15am today
or schedule a time
Pickup
Available
See times at checkout

Kitchen Tropical Mango Veggie Smoothie

About

Details

Turns out, the perfect cookie does exist. Made with fudge-y, melty, semi-sweet chocolate, sea salt, and a hint of vanilla flavor, this mix takes the classic chocolate chip cookie to the next level! Just add an egg and butter to this do-it-all mix and you’re golden. Bake ‘em up and watch all (or most) of your problems melt away with each bite. Chrissy’s pro tip: Brown your butter before adding to the mix (instructions on the box)!


Ingredients

Unbleached Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chunks (chocolate Liquor [processed With Alkali], Sugar, Cocoa Butter, Soy Lecithin [an Emulsifier], Vanilla), Sugar, Brown Sugar (sugar, Invert Sugar, Cane Molasses), Natural Vanilla Flavor, Baking Soda, Sea Salt. Contains Soy, Wheat.


Directions

You will need: 4 oz. (1 stick) unsalted butter, softened to room temperature. 1 large egg, room temperature. Baking sheets lined w/ parchment paper. Instructions: 1. Using a stand mixer and the paddle attachment (you can also do it by hand with a wooden spoon if you're up for a workout!), beat butter until whipped. Add egg and cookie ingredients and mix on low speed until well blended and a soft dough is formed. 2. Measure out 2 tbsp portions of dough and chill in the refrigerator for at least 30 minutes. 3. Preheat the oven to 350 degrees F and bake for 15-18 minutes, or until edges of cookies are golden brown. Cook on sheets for a few minutes and transfer to a wire rack. Makes about 12 cookies. Chrissy's Pro Tip: Browning the butter is so easy and will result in a cookie with nutty, toasty, butter scotch-y undertones. So worth the extra step! Place 1 stick + 1 tbsp butter in a small saucepan over medium-low heat. Stir continuously until the butter turns golden brown and you can smell a nutty aroma. Immediately transfer to a heat-proof bowl and cool. Continue to above step no 1, adding in the egg and cookie ingredients. If dough is crumbly, add 1 tbsp of water. Continue to steps 2 & 3. Do not eat raw batter.

Store in a cool dry place.


Warnings

Contains soy, wheat.

Nutrition

Nutrition Facts

Serving Size 0.083
Servings Per Container About 12
  • Amount Per Serving
  • Calories 140
    • Total Fat 4g6%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Cholesterol 0mg0%daily value
    • Sodium 150mg6%daily value
    • Total Carbohydrate 28g9%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 16g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Turns out, the perfect cookie does exist. Made with fudge-y, melty, semi-sweet chocolate, sea salt, and a hint of vanilla flavor, this mix takes the classic chocolate chip cookie to the next level! Just add an egg and butter to this do-it-all mix and you’re golden. Bake ‘em up and watch all (or most) of your problems melt away with each bite. Chrissy’s pro tip: Brown your butter before adding to the mix (instructions on the box)!


Ingredients

Unbleached Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chunks (chocolate Liquor [processed With Alkali], Sugar, Cocoa Butter, Soy Lecithin [an Emulsifier], Vanilla), Sugar, Brown Sugar (sugar, Invert Sugar, Cane Molasses), Natural Vanilla Flavor, Baking Soda, Sea Salt. Contains Soy, Wheat.


Directions

You will need: 4 oz. (1 stick) unsalted butter, softened to room temperature. 1 large egg, room temperature. Baking sheets lined w/ parchment paper. Instructions: 1. Using a stand mixer and the paddle attachment (you can also do it by hand with a wooden spoon if you're up for a workout!), beat butter until whipped. Add egg and cookie ingredients and mix on low speed until well blended and a soft dough is formed. 2. Measure out 2 tbsp portions of dough and chill in the refrigerator for at least 30 minutes. 3. Preheat the oven to 350 degrees F and bake for 15-18 minutes, or until edges of cookies are golden brown. Cook on sheets for a few minutes and transfer to a wire rack. Makes about 12 cookies. Chrissy's Pro Tip: Browning the butter is so easy and will result in a cookie with nutty, toasty, butter scotch-y undertones. So worth the extra step! Place 1 stick + 1 tbsp butter in a small saucepan over medium-low heat. Stir continuously until the butter turns golden brown and you can smell a nutty aroma. Immediately transfer to a heat-proof bowl and cool. Continue to above step no 1, adding in the egg and cookie ingredients. If dough is crumbly, add 1 tbsp of water. Continue to steps 2 & 3. Do not eat raw batter.

Store in a cool dry place.


Warnings

Contains soy, wheat.


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