Makes 3 dozen 2 inch cookies.
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Butterfat, Soy Lecithin, Vanillin), Brown Sugar, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Corn Starch, Color added, Artificial Flavor.
Do Not Eat Raw Cookie Dough.Prep Time: 7 Minutes.Bake Time: 8 Minutes.You will need:1 Stick (1/2 cup) butter, margarine or spread*, softened. (not melted).1 Egg.*If using spread, use one that has more than 65% oil.To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds.1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until soft dough forms.2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.)3. Bake as directed below or until edges are light golden brown.Cool 1 minute before removing from cookie sheet. Store cooled cookies in airtight container.Bake Time (in minutes).Regular Size Cookie Shiny Pan 8-10, Dark or Nonstick Pan 8-10.Large Size Cookie Shiny Pan 9-11, Dark or Nonstick Pan 10-12.Allow cookie sheet to cool between batches.High altitude (3500-6500 ft): Stir in 1 Tbsp f