Bake Your Own Path Chocolate Chip Cookie Mix

Gourmet Chocolate Chip Cookies • Two Ways to Bake• Just add Butter and Egg

No baking experience required. You can use melted butter for chewy cookies with crisp edges or take the New York-style path with cold, cubed butter for thick, gooey centers and a bakery worthy bite. This mix is crafted for cookie lovers, adventurers, and flavor explorers alike. Made only with clean, organic ingredients just the way nature intended. No matter which trail you take, the destination is always delicious. With step by step instructions below you’ll be baking like a pro in no time.

What You Will Need Before Baking

• 1 medium sized mixing bowl of choice
• A wooden spoon for mixing
• One 1.5-inch cookie scoop or use a spoon to scoop the cookie dough and measure with your heart (the old fashion way).
• 1-2 standard cookie sheet pans
• Parchment paper (optional but recommended)

Traditional Scoop & Bake: Soft & Chewy with Crispy Edges

You’ll Need:

• 1 Bake Your Own Path Chocolate Chip Cookie Mix
• 1 stick (½ cup) melted salted butter
• 1 large egg
• 1 teaspoon pure vanilla extract (optional)

Instructions:

1. To a large mixing bowl add the entire dry cookie mix.
2. Melt butter in a glass bowl in the microwave for 30 seconds. Stirring to prevent the butter from popping.
3. Crack the egg into a small glass and lightly beat the egg with a fork. Mix in the vanilla extract if using.
4. Pour the melted butter, beaten egg, and vanilla into the dry cookie mix. Stir with a wooden spoon until no dry flour remains.
5. Cover the cookie dough with plastic wrap and refrigerate for 30 minutes while the oven preheats.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Scoop dough into 16 even portions (I like using a 1.5 inch cookie scoop) and place the dough 2 inches apart on baking sheet. Don’t bake more than 8 cookies at a time.
8. Bake for 10–12 minutes, or until edges are golden.
9. Sprinkle warm cookies with sea salt flakes. Optional but worth it!
10. Cool on pan for 5 minutes, then transfer to a wire rack.

New York Style Cookies: Thick, Bakery-Style with Gooey Centers

You’ll Need:

• 1 Bake Your Own Path Chocolate Chip Cookie Mix
• 1 stick (½ cup) cold unsalted butter, cut into small cubes

• 1 large egg
• 1 teaspoon pure vanilla extract (optional)

Instructions:

1. Add entire dry mix to a large mixing bowl.
2. With clean hands (or a pastry cutter) crumble the small chunks of cold cubed butter into the mix until a crumbly dough forms and holds together when pressed.
3. Crack the egg into a small bowl and beat lightly with a fork. Mix a teaspoon of vanilla extract in if you choose. Pour the egg into the dry mix and stir with a wooden spoon until the dough comes together and no dry mix remains.
4. Cover the cookie dough with plastic wrap and chill in the refrigerator for 30 minutes while the oven preheats.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. After 30 minutes, form 10-12 medium size balls using a 2 inch cookie scoop and place at least 2 inches apart. Don’t bake more that 6 at a time.
7. Bake for 10-12 minutes, or until tops are lightly golden and edges are set.
8. Sprinkle warm cookies with sea salt flakes. Optional but worth it.
9. Let cool on the pan for 10 minutes before serving for best texture.

Tips for Your Best-Ever Cookies

1. Use high-quality butter. Real, salted butter makes all the difference in flavor and texture. No margarine substitutes! Grass Fed Butter from New Zealand is my favorite!
2. Don’t overmix. Stir just until the dough comes together. Over-mixing can make cookies tough.
3. Chill for thicker cookies. For extra-thick, bakery-style cookies, chill the dough for 30 minutes before baking.
4. Watch your bake time. Slightly underbake for soft, gooey centers. The cookies will continue to set as they cool.
5. Space them out. Give cookies room to spread, Place dough balls at least 2 inches apart on the baking sheet.
6. Use parchment paper. Prevent sticking and promote even baking by lining your sheet with parchment.
7. Finish with sea salt flakes. A light sprinkle right after baking enhances the flavor and balances sweetness with a pop of contrast. For a truly gourmet bite.
8. Customize your path. Replace egg with 1/4 cup of pumpkin puree and add a teaspoon of pumpkin pie spice to the dry mix for a delicious home baked pumpkin chocolate chip cookie. Works with the traditional style scoop and bake instructions.

Vegan or Allergic to Eggs?

• Swap the butter with a buttery plant based butter like Miyokos’s European Style Cashew Milk Butter and the egg with 1/4 cup of unsweetened apple sauce. Works with the traditional style scoop and bake instructions.

Big Bakery Style Cookies at Home

Love those thick, gooey bakery cookies that we sell? This recipe can make 5 large 4-ounce cookies instead of smaller ones! Perfect for sharing, or not. Just portion the dough into five big scoops ( I like using a large cookie scoop for a more even bake). Bake the cookie for 15-17 minutes and enjoy soft centers with golden, chewy edges.

Words of Advice from the Baker

Baking is part science, part magic but mostly, it’s about having fun. Don’t stress about making it perfect. Follow your instincts, taste as you go, and remember: no two paths (or batches) are exactly the same and that’s the beauty of it.

Whether you’re baking for a crowd or just for yourself, take a moment to enjoy the process. The best cookies aren’t just baked they’re made with intention and love.

Now grab a spoon, pick your path, and make something legendary.

From my kitchen to yours,

Michala
Founder & Cookie Explorer