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|about 16 servings per container|
|Serving Size: 2 tbsp mix|
|mix & 0.5 tsp powdere sugar (1 g)||cookie as prepared with vegetable oil and eggs|
|Calories from Fat||10||45|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)||8%|
|Saturated Fat||.5 g (3%)||2%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||8%|
|Sodium||75 mg (3%)||4%|
|Total Carbohydrate||19 g (6%)||6%|
|Dietary Fiber||<1 g (3%)||3%|
Better chocolate. Better cookies. San Francisco. Founded in 1952. Indulge in the richly decadent chocolate taste that you expect from Ghirardelli. Our Double Chocolate Crackle Cookie is crafted with premium cocoa, semi-sweet chocolate chips and a beautiful powdered sugar coating, which come together to create pure chocolate delight. Also available in Dark Chocolate Chip, Double Chocolate Crackle. 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.
Cookie Mix: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Enzymes, Ascorbic Acid), Cocoa (Processed with Alkali), Semisweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Less than 2% of: Canola or Soybean Oil, Salt, Baking Soda, Natural and Artificial Flavors. Powdered Sugar: Sugar.
Contains: wheat and soy. May contain eggs, milk and tree nuts.
You Will Need: 2 eggs; 1/4 cup vegetable oil; 1 pouch powdered sugar (enclosed). 1. Heat oven to 350 degrees F. (If using light colored shiny surfaced cookie sheet, set oven to 375 degrees F). 2. Stir together eggs, oil and cookie mix until soft dough forms. Scoop dough according to desired cookie size into powdered sugar to prevent sticking. Roll into a ball. Double coat by dropping dough again into sugar and thoroughly coating. Place 2 inches apart onto cookie sheet. 3. Bake as directed below. Cool 5 minutes and remove from pan. Store cooled cookies in airtight container. 16-18, 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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