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|about 23 servings per container|
|Serving Size: 2 tbsp (21 g)|
|mix||1 cookie prepared as directed with butter and egg|
|Calories from Fat||20||50|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2 g (3%)||9%|
|Saturated Fat||1 g (5%)||18%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||7%|
|Sodium||115 mg (5%)||6%|
|Total Carbohydrate||16 g (5%)||5%|
|Dietary Fiber||<1 g (3%)||3%|
Better chocolate. Better cookies. San Francisco. Founded in 1952. Natural & artificial flavors. Indulge in the richly decadent chocolate taste that you expect from Ghirardelli. Crafted with both semi-sweet and bittersweet chips, our Dark Chocolate Chip Cookie creates an intense yet smooth chocolate experience, making this timeless classic even better. Also Available in: Double Chocolate Crackle; Chocolate Peanut Butter Chip. Quality Guaranteed: We welcome your questions or comments. Please have package available when calling. 1-866-645-8080. www.ghiradelli.com. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Enzymes), Sugar, Bittersweet Chocolate Chips (Unsweetened Chocolate, Sugar, Cocoa Butter, Milk Fat, Soy Lecithin [Emulsifier], Vanilla Extract), Brown Sugar, Semi-Sweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Less than 2% of: Canola or Soybean Oil, Modified Wheat Starch, Salt, Baking Soda, Natural and Artificial Flavors (Contains Milk Derivatives), Caramel Color.
Contains: wheat, milk and soy. May contain eggs and tree nuts.
You Will Need: 1 egg; 1/2 cup butter (1 stick, softened/room temperature). 1. Heat oven to 375 degrees F. (If using an insulated cookie sheet, set oven to 385 degrees F). If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir together egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough according to desired cookie size and place 2 inches apart onto ungreased cookie sheet. 3. Bake as directed below or until light golden brown around edges. Cool 5 minutes and remove from pan. Store cooled cookies in airtight container. 22-23, 2-1/2 Inch Cookies: 1 rounded tablespoon dough, 8-10 minutes bake time; 12-14, 3-Inch Cookies: 2 rounded tablespoons dough, 10-12 minute bake time. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour.
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