Chocolate Chip Cookie Mix

Name: Chocolate Chip Cookie Mix
Total time: 10 min
Yield: About 28 cups (or 3 batches of cookies)
Cuisine: american
Ingredients: 9 cups unbleached all-purpose flour; 4 teaspoons baking soda; 2 teaspoons salt; 3 cups firmly packed dark brown sugar; 3 cups granulated sugar; 4 cups vegetable shortening; 4 cups chopped pecans; 4 12-ounce packages semisweet real chocolate chips; 1 teaspoon vanilla extract; 2 eggs, lightly beaten

By Marian Burros

Updated Sept. 5, 2024

Total Time: 10 minutes
Rating: 4(37)
Comments: Read comments

In 1985, Marian Burros created this chocolate chip cookie mix, which is based on Ruth Wakefield’s original Tollhouse recipe. It can sit on the shelf for six months and be turned into cookies simply by adding eggs and vanilla, and baking — yielding chewy, warm-from-the-oven homemade chocolate chip cookies in a quarter of an hour.

Featured in: DE GUSTIBUS; THE CHOCOLATE CHIP COOKIE THAT MONEY CAN'T BUY

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:About 28 cups (or 3 batches of cookies)

For the Mix

9cups unbleached all-purpose flour
4teaspoons baking soda
2teaspoons salt
3cups firmly packed dark brown sugar
3cups granulated sugar
4cups vegetable shortening
4cups chopped pecans
412-ounce packages semisweet real chocolate chips

For the Cookies

1teaspoon vanilla extract
2eggs, lightly beaten

Ingredient Substitution Guide

Preparation

Step 1
Combine flour, baking soda, salt and both sugars in very large bowl.
Step 2
Mix in shortening with fingers.
Step 3
Stir in pecans and chocolate chips. Store in airtight container in cool, dry place 6 months. For longer storage, refrigerate or freeze.
Step 4
To bake, combine 7 cups mix with 1 teaspoon vanilla extract and 2 eggs, lightly beaten. The dough will be very thick. Drop batter by the heaping tablespoons onto sheet pans lined with parchment. Bake at 375 degrees for 10 to 12 minutes. Cool slightly on pans before moving to a rack to cool completely. For flatter cookies, gently press the dough rounds down with the back of spoon before baking.