Irresistible Kodiak Chocolate Chip Cookies: Bake Bliss!
These Kodiak Chocolate Chip Cookies are a wholesome twist on the classic, made with Kodiak Cakes Buttermilk Power Cakes Mix for extra protein and whole grains. Soft, chewy, and packed with gooey chocolate chips, they’re perfect for a nutritious snack or dessert. Ready in under 30 minutes, these cookies are great for kids and adults alike.
Ingredients
Main Ingredients:
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 tsp vanilla extract
- 1 large egg
- 1 ¼ cups Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix 135g
- ¾ cup semi-sweet chocolate chips or dark chocolate chips for richer flavor
Optional Add-Ins:
- ¼ cup chopped walnuts or pecans for extra crunch
- ½ tsp cinnamon for a warm flavor
Instructions
- Prepare the dough: In a medium mixing bowl, combine softened butter, granulated sugar, brown sugar, and vanilla extract. Beat with an electric hand mixer for about 2 minutes until creamy, avoiding overmixing.
- Add egg and mix: Add the egg and beat until fully incorporated, about 30 seconds. Gradually add the Kodiak Cakes mix and mix until just combined. Do not overmix to keep the cookies tender.
- Incorporate chocolate chips: Fold in the chocolate chips (and optional nuts, if using) with a spatula until evenly distributed.
- Chill the dough (optional): For dense, thick cookies, cover and refrigerate the dough for 1 hour. For thinner, crispier cookies, skip chilling and proceed to baking.
- Preheat and prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the cookies: Using a small cookie scoop or tablespoon, scoop dough into balls (about 1.5 tbsp each) and place 2 inches apart on the prepared baking sheet. Gently flatten slightly for crispier cookies, or leave rounded for thicker ones.
- Bake: Bake for 9-12 minutes, until edges are golden and centers are set but soft. For chewy cookies, bake closer to 9 minutes; for crispier, bake up to 12 minutes.
- Cool and serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve with a glass of milk or store for later.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. Freeze baked cookies or dough balls for up to 3 months; bake frozen dough balls with an extra 1-2 minutes.
- Substitutions: Use Kodiak Cakes Gluten-Free Mix for a gluten-free version. Swap chocolate chips for white chocolate, raisins, or dried cranberries for variety.
- Texture Control: Chilling the dough prevents spreading for thick, chewy cookies. Skipping the chill results in thinner, crispier cookies with chewy centers.
- Prevent Overmixing: Mix just until ingredients are combined to avoid tough cookies.
- Make Ahead: Prepare dough in advance and refrigerate for up to 24 hours before baking for convenience.