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Stonewall Mix Cookie Choc Chip Clss - 16 Oz

Stonewall Mix Cookie Choc Chip Clss - 16 Oz

Cookie Mix, Classic Chocolate Chip

Quality. Cafe baking. Classics made simple. The perfect companion to a tall glass of cold milk. We did all the measuring for you, just add a few items from your pantry for a batch of truly classic chocolate chip cookies. In 1991, we set up a small table at the local farmers' market proudly displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be the most awarded specialty food company in the country. Our headquarters are in York, Maine where you can visit our flagship store, cafe and celebrated cooking school. Be sure to stop in when you're in the area! - Jim Stott and Jonathan King, Creators of Stonewall Kitchen. Made in USA.
Nutrition Facts

Serving Size: 0.05of dry mix
Servings Per Container: 20
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 20
Total Fat Amount Per serving 2.5g 4%
Saturated Fat Amount Per serving 1.5g 8%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 80mg 3%
Total Carbohydrate Amount Per serving 17g 6%
Dietary Fiber Amount Per serving 1g 4%
Sugars Amount Per serving 10g
Protein Amount Per serving 1g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%
Chocolate (Sugar, Chocolate Liquor, Cocoa Butter, Chocolate Liquor Processed with Alkali, Soy Lecithin [an Emulsifier], Salt), Malted Wheat Flour, Brown Sugar, Sugar, Vanilla, Sea Salt, Baking Soda.
Product Attributes
Warning Contains: Contains: wheat, soy.
Directions Cooking Instructions: From your pantry you will need: 8 tbsp (1 stick) unsalted butter, softened; 1 large egg, room temperature; 1/3 cup nuts, chopped (optional). Preheat oven to 350 degrees F. Cream softened butter with about 1 cup of mix. Beat on low speed until smooth. Add egg and remaining mix. Beat until well blended. Fold in chopped nuts if desired. Form dough into 1-1/4 inch diameter balls. Place on ungreased cookie sheet, about 2 inches apart. Flatten each cookie slightly with your fingers. Bake for 12-14 minutes until lightly browned. Remove from oven and allow to firm up 2-3 minutes before removing from cookie sheet. Place on a wire rack and cool completely. Makes 20 cookies.
About the Producer Stonewall Kitchen


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