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Pamela’s Incredible Chocolate Chunk Cookies

1 bag Pamela’s Mix
8 Tbsp. butter (1 stick) or butter alternative
1 egg, large or egg replacer (prepared)
Yield: 18 to 20 cookies

Using heavy duty stand mixer: Preheat oven to 350°. Soften butter (or butter alternative) in mixing bowl. Add dry mix and one large egg (or egg replacer). Mix together for 1 full minute or until dough is fully incorporated. Add 1 to 2 tsp. water if dough appears dry or crumbly. Place heaping Tbsp scoops of dough on greased or parchment covered cookie sheet, a lightly flatten. Cookies will spread when baking. Bake for 12 to 16 minutes. For crispier cookies, increase bake time. Remove cookies with spatula from baking sheet while still warm. Cookies will have a darker color due to cocoa powder in the mix. Helpful Hint: Ice cream scoops work well for scooping dough for equal sized cookies.

Hand mixing: Preheat oven to 350°. Melt seven (7) tbsp. butter or margarine. Let cool. Add Pamela’s mix and one large egg (or prepared egg replacer) and mix until completely incorporated. Dough will appear dark, oily and slightly crumbly. Press together heaping 1 tbsp. dollops and place on greased cookie sheet or parchment paper. Lightly flatten and bake in for 16 to 18 minutes.

Variations: ? cup nuts — walnuts, macadamia or pecans, ? cup additional dark chocolate chips, and/or white chocolate chips, peanut butter or butterscotch chips.

Consumers concerned about gluten should check that all flavorings and other ingredients added to recipes are gluten-free.