WonderMix- Chocolate Chip Wonder Cookies


Okay, who doesn’t love chocolate chip cookies? I mean, seriously. They are probably more American than apple pie (because admit it, Americans probably eat chocolate chip cookies over apple pie 98% of the time.

I think I’m gonna petition to have the phrase changed to this:

 “As American as chocolate chip cookies!”

Now I’ve had some really good chocolate chip cookies in my day, and these ones definitely live up to their name. They are full of wonder :)


This recipe says to cream the butter, sugar, vanilla and eggs together using the cookie whips. It then says to replace the whips with the dough hook and dough divider before adding the dry ingredients. With my experience, so far, using the WonderMix, I would definitely recommend that same process with any cookie dough recipe. The cookie whips do great with a single batch of normal cookie dough, but it would definitely strain  the whips to do anything more than that. That being said, I guess the nice thing about the WonderMix cookie whips is that they are fairly cheap to replace (compared to the Bosch cookie paddles).

So, there you have it- another recipe, tried and successful, using nothing but the good ole’ WonderMix!


WonderMix- Chocolate Chip Wonder Cookies
  • 2 c. minus 2 Tbl. cake flour
  • 1 and ⅔ c. bread flour
  • 1 ¼ c. light brown sugar
  • 1 c. plus 2 Tbl. granulated sugar
  • 1 ¼ tsp. baking soda
  • 2 large eggs
  • 1 ½ tsp. baking powder
  • 2 tsp. natural vanilla extract
  • 1 ½ tsp. coarse salt
  • 1 ¼ lb semisweet chocolate disks
  • 2 ½ sticks (1 ¼ c.) unsalted butter
  • Sea salt
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using the WonderMix wire whips, cream butter and sugars together until very light, about 4-5 minutes.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla.
  5. Replace wire whips with dough hook and dough divider. Add dry ingredients and mix until dough barely forms, about 5 to 10 seconds.
  6. Drop chocolate pieces in and pulse a couple of times.
  7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Note: Dough can be refrigerated for up to 72 hours.)
  8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop 6 mounds of dough (the size of VERY generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13-14 minutes. Enjoy!
  9. **If you can’t find large chocolate disks, use the largest chocolate chips you can find.

Proof that these cookies are good: Sonny even wanted one with his milk :)


Oh yeah, and here’s your proof that I’m actually a REAL person…haha! Oops :)

This entry was posted in Desserts, WonderMix, WonderMix- Cookies, WonderMix- Desserts. Bookmark the permalink.

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