Ghirardelli Double Chocolate Crackle - 13.2 OZ
Ghirardelli® Premium Cookie Mix Double Chocolate Crackle. San Francisco founded in 1852. Better chocolate Better Cookies™. Serving suggestion. Net Wt 13.2 Oz (374 g).
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Calories | Amount Per serving 90 | 5% | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 1g | 2% | ||||
Saturated Fat | Amount Per serving 0.5g | 3% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 0mg | 0% | ||||
Sodium | Amount Per serving 65mg | 3% | ||||
Potassium | Amount Per serving 0mg | 0% | ||||
Total Carbohydrate | Amount Per serving 19g | 6% | ||||
Dietary Fiber | Amount Per serving 1g | 2% | ||||
Total Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Protein | Amount Per serving 1g | 0% | ||||
Calcium | Amount Per serving 0mg | 0% | ||||
Iron | Amount Per serving 1mg | 6% |
Contains: Contains: Wheat, Milk, Soy. May contain Eggs and Tree nuts.
You will need: 2 eggs. 1/4 cup vegetable oil. 1 pouch powdered sugar (enclosed). 1. Heat oven to 350°F. (If using light colored shiny surfaced cookie sheet, set oven to 375°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. Yield: 16-18, 2 1/2-inch cookies. Dough quantity: 1 rounded tablespoon. Bake time: 8-10 minutes. Yield: 12-14, 3-inch cookies. Dough quantity: 2 rounded tablespoons. Bake time: 10-12 minutes. High altitude (over 5,000 feet): prepare as directed, adding 2 tablespoons all-purpose flour. Do not eat raw dough.
Continental Mills, Inc.
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