Ghirardelli Dark Chocolate Chip Cookie Mix

16.75 oz

$3.61 each($0.22 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Indulge in the richly decadent taste you’ve come to expect from GHIRARDELLI. Crafted with both semi-sweet and bittersweet GHIRARDELLI chips, our dark chocolate chip cookie creates an intense yet smooth chocolate experience, making this timeless classic even better. Each order includes one 16.75-ounce box.

Highlights

Nutrition Facts
About 24 servings per container
Serving Size
1.00 cookie
- Amount Per Serving
  Calories
  90
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  110mg
  5%
- Potassium
  30mg
  0%
- Calcium
  10mg
  0%
- Iron
  0.5mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Bittersweet Choco-late Chips (Unsweetened Chocolate, Sugar, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Brown Sugar, Semi-Sweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Whole Milk Powder, Soy Lecithin [Emulsifier], Vanilla Extract), Soybean Oil, Modified Wheat Starch, Salt, Baking Soda, Natural and Artificial Flavors, Caramel Color.
Allergens and safety warnings
Contains: wheat, milk, soy. May contain eggs and tree nuts.
You Will Need: 1 egg; 1/2 cup (1 stick) butter, softened (room temperature). 1. Heat oven to 375 degrees F. (If using light colored shiny surfaced cookie sheet, set oven to 385 degrees F.) If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir together egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough according to desired cookie size and place 2 inches apart onto ungreased cookie sheet. 3. Bake as directed below or until light golden brown around edges. Cool 5 minutes and remove from pan. Store cooled cookies in airtight container. Yield: 22-24, 2-1/2-inch cookies; Dough Quantity: 1 rounded tablespoons; Bake Time: 8-10 minutes. Yield: 12-14, 3-inch cookies; Dough Quantity: 2 rounded tablespoons; Bake Time: 10-12 minutes. High Altitude: Prepare as directed, adding 2 tablespoons all-purpose flour. Do not eat raw dough.