Triple Chocolate Cookie Dough
Triple Chocolate Cookie Dough
Introducing Triple Chocolate Cookie Dough, straight outta the McC’s Bake Room. Think two varieties of Guittard cocoa, rich, velvety chocolate chunks, and a touch of sea salt that, once baked, become a chocolate lover’s nirvana with a warm, chewy center, crisp edges and a deep chocolate flavor. Equally delicious baked into a dozen cookies or enjoyed straight from the container (totally safely - we use pasteurized flour and eggs)!
INGREDIENTS:
Heat-Treated Wheat Flour, Guittard® Bittersweet Chocolate (Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Butter, Sunflower Lecithin, Vanilla), Unsalted Butter, Cane Sugar, Brown Sugar, Pasteurized Eggs, Guittard® Cocoa, R.R. Lochhead® Vanilla, Baking Soda, Baking Powder, Kosher Salt.
CONTAINS: Eggs, Milk, Wheat
Made in a kitchen that also makes products that contain milk, eggs, peanuts, tree nuts, soy & wheat.
BAKING INSTRUCTIONS:
INSTRUCTIONS: Scoop large tablespoonfuls of refrigerated cookie dough onto greased sheet trays and bake at 350 F for 8-10 minutes, or until edges look crisp and the centers are puffy and slightly split. Enjoy! (Once defrosted, store in the fridge for up to one week.)
16 oz. Pint
