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Cookie Dough

Chocolate Chip Cookie

This has been America’s most popular cookie through the years, so we made a vegan version. Every mouthful bursting at the seams with semi-sweet chocolate =  the perfect cookie. Enjoy!

Nutrition Facts

Net Weight/Case = Approx. 22 lbs
Approx. Case Count: 4 oz Units; 90 Units/Case
1 Pallet = 72 cases = Approx. 1700 lbs. 1 Truck Load is approximately 22 Pallets

Shelf life of all products is 12 months, frozen.
Gross Weight/Case = Approx. 23 lbs; Case Dimensions: 17x11x7.5, 0.8 Cu. Ft.

Ingredients

Unbleached Flour, Brown Sugar, Natural Non Dairy Semi Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin-An Emulsifier & Vanilla), Palm Oil, Water, Pure Vanilla Extract, Egg Replacer (Potato Starch, Tapioca Starch Flour, Leavening{calcium lactate-not derived from dairy- calcium carbonate, citric acid}, Sodium carboxymethylcellulose, methylcellulose), Baking Soda (Sodium Bicarbonate), Salt.

Preparation

Perfectly baked cookies result from lower baking temperatures and longer baking times. The perfect cookie is light brown with a crunchy edge and soft center.

Baking Temperatures and Times:
Standard Oven – Preheat to 325 F
Convection Oven – Preheat to 315 F

1.0 oz – Bake 10 – 13 Min
1.4 oz – Bake 18 – 20 min
2.0 oz – Bake 20 – 22 min
2.5 oz – Bake 23 – 25 min
4.0 oz – Bake 23 – 25 min

Do Not Over Bake: Cookies should not be hard or crunchy.
Do Not Under Bake: Cookies should not have a wet center.