Made with "JIFFY" Cookie Base Mix.
This Recipe Uses:
"JIFFY" Cookie Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Cookie Base Mix | 2½ lb | 5 lb |
| Butter, softened | 1/2 cup (4 oz) | 1 cup (8 oz) |
| Brown Sugar | 1/2 cup (3.75 oz) | 1 cup (7.5 oz) |
| Eggs | 2 (3.5 oz) | 4 (7 oz) |
| All-Purpose Flour | 1/2 cup (2oz) | 1 cup (4 oz) |
| Water | 2 Tbsp | 1/4 cup (2 oz) |
| Bittersweet Chocolate Chunks | 2/3 cups (4 oz) | 1⅓ cups (8 oz) |
| Milk Chocolate Chips | 2/3 cups (4 oz) | 1⅓ cups (8 oz) |
| Dark Chocolate Chips | 2/3 cups (4 oz) | 1⅓ cups (8 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add butter and brown sugar into mixing bowl. |
| 3 | Blend on medium speed* for 1 minute. |
| 4 | Stop mixer. Add eggs, blend on low speed** for 30 seconds or until combined. |
| 5 | Add Cookie Base Mix, flour, and water into mixing bowl. |
| 6 | Blend on low speed** for 1 more minute or until dough starts to form. |
| 7 | Add bittersweet chocolate chunks, milk chocolate chips, and dark chocolate chips into mixing bowl. Mix until incorporated. |
| 8 | Scale onto lightly greased or paper-lined pan. |
| 9 | Bake according to the table below: |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #10 scoop (4.5 oz) | 300°F 18 - 20 minutes | 350°F 22 - 24 minutes | 28 |
Baking time may vary depending on the oven and oven load
*Medium Speed is 2nd speed on a 3-speed mixer or 2nd on a 4-speed mixer.
** Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.