FAQs

To keep it classic, all you need is melted butter, one whole egg, and one egg yolk. Want to go the plant-based route? Use melted coconut oil, your favorite nut butter, and a bit of non-dairy milk or water. No matter which path you take, you’ll end up with cookies that taste like a throwback—warm, gooey, and straight from the heart.

Sure is, sugar! Our mix is naturally gluten-free and vegan right outta the pouch—no swaps or tweaks needed. We leave the customizing up to you, so whether you're keeping it dairy-free or going full classic with butter and eggs, you're baking cookies that feel nostalgic and taste like the real deal. It's the best of both worlds, no matter how you mix it.

Nope! Our cookie mix is shelf-stable and happy right in your pantry—no fridge required. It’s ready to roll whenever your next craving hits. Just add your wet ingredients, chill the dough after mixing, and bake up a batch of cookies that taste like a throwback to the good ol’ days.

If your cookies spread too much or your dough felt too wet to scoop, chances are there was a little too much butter or oil added—hey, it happens! Don’t worry. Chill the dough for a few hours before baking or mix in 1 tablespoon of oat flour (or all-purpose if that’s what you’ve got) at a time until the dough is soft, slightly sticky, and scoopable. The right texture makes all the difference—and your cookies will thank you.

We ship our cookie mix far and wide—across the U.S. and internationally! Shipping rates will vary depending on where you’re baking from, but here’s the good news: all domestic orders over $35 ship free.

We get it—nobody wants a broken cookie party. While we’re not able to accept returns, if your package arrives damaged or something’s missing, just drop us a line at hi@chocolateandthechip.com.

Each pouch makes about 15 mini cookies or 8 regular-sized ones—perfect for sharing, or not. (We don’t judge.) Just scoop about 2 tablespoons per cookie and let the nostalgia bake right in.

Absolutely. This mix plays the long game. You can chill or freeze the dough for later, or pop fully baked cookies in the freezer for a treat anytime. And here’s the cherry on top: the pouch is reusable! Store extra dough or extra cookies right inside. Pro tip: cookies taste amazing straight from the fridge—like your favorite childhood snack, but all grown up.

Ah, the chill step—it’s where the magic happens. This isn’t your average “scoop and go” mix. Chilling the dough gives the ingredients time to meld and the texture time to level up. It’s a classic pro-baker move that turns good cookies into great ones. The longer the chill, the chewier the cookie. So if you’ve got a little patience, you’re in for a big, gooey reward.

No fancy gadgets required—but a hand mixer (or stand mixer if you’re feelin’ fancy) does make things smoother, faster, and a whole lot easier to blend, especially if your butter or nut butter is on the firmer side. But don’t worry—your trusty fork, spoon, or spatula can absolutely get the job done.

One more old-school tip from us: line that baking sheet with parchment paper. It helps the cookies bake more evenly and gives you those picture-perfect crispy edges. No sticking, no fuss—just better cookies.