For Valentine’s Day this year, I wanted to make a sweet and simple surprise–gooey Chocolate Chip Cookies with a glass of cold milk. Fortunately, when I looked into my pantry, I found my Specialty’s Semi-Sweet Chocolate Chunk Cookie Mix. Thank you, Holiday Gift Exchange with friends!
Specialty’s cookies are dare-I-say life-changing experiences. They look like humble scones, but these giant monster cookies are dense, delicious, and oh-so-satisfying. I love the hearty deliciousness of a Specialty’s cookie, and I was excited to bring the magic home. Mmh mmh mmh!
Determined to bake the perfect cookies, I followed the instructions on the cookie mix to a T. I started with preheating the oven to 400°F and collecting the mix, butter, vanilla extract, and an egg. The Specialty’s mix box was comprised of a flour-sugar mixture and separate bag of Guittard® semi-sweet chocolate chunks.
Using my KitchenAid Stand Mixer, I churned together the mix, butter, egg, and vanilla extract into a fluffy, pale-brown dough. It looked irresistible, but I resisted.
Then, I added in the semi-sweet Guittard® chocolate chunks, but only after following the box directions and eating a few first.
Once all the ingredients were combined, I could no longer resist the siren calls of cookie dough.
After twelve long minutes of baking and five more of waiting for them to cool, I had a full batch of home-baked Specialty’s Semi-Sweet Chocolate Chunk Cookies!
They were nothing short of amazing. The warm cookies oozed melted chocolate and matched perfectly with a cool glass of milk for plenty of dunking. We were so enamored with the result that we ate eight cookies with two tall glasses of milk in a single sitting!
I highly recommend the Specialty’s Semi-Sweet Chocolate Chunk Cookie Mix to anyone who wants to make a delicious and easy treat at home. Happy baking!
- 1 package Specialty's Semi-Sweet Chocolate Chunk Cookie Mix
- 5 oz butter room temperature
- 1/2 tablespoon vanilla extract
Preheat the oven to 400°F.
In a stand mixer with the paddle attachment, combine the dry mix (no chocolate yet) with butter and mix at the lowest speed just long enough to incorporate.
Add the egg and vanilla extract into the mixer bowl while the paddle is on lowest speed. Once added, adjust to speed 4 and mix for 1 minute.
Open the Guittard semi-sweet chocolate chunks (go ahead nibble on a few). Return the mixer to lowest speed, add the chocolate and mix until evenly spread throughout the dough.
Stop the mixer and scoop the dough onto a silpat-lined baking pan. You should get about 12 cookies (depending on how much dough you eat).
Bake in the 400°F oven for about 8 minutes. Rotate the pan and then bake for an additional 4 minutes.
Remove the cookies when they are golden brown and the chocolate has slightly melted. Remember, they will continue to bake a little and firm up on the pan.
Let the cookies cool for 5 minutes (or as long as your patience will allow). Enjoy with lots of cold milk.
Instructions are from the Specialty's Semi-Sweet Chocolate Chunk Cookie Mix box.