The ingredients we’ve listed for you to add are the exact same ingredients/brands that we use at Starry Lane, and that we’ve vetted to be safe for anyone with one or more top 10 food allergies. Of course we know that not everyone needs to be top 10 allergen free, and you might have your own brands you’d prefer to use instead. We highly encourage experimenting!
That being said, our recipes are designed to work with those specific ingredients. If you choose to substitute (for example stevia instead of the listed sugar), or add different ingredients, it will change the finished product. The results might be amazing, but they might also be awful. Please remember, it takes us years to develop each recipe we use, so don’t get discouraged if your experiments don’t turn out the way you wanted them to.
Tips and Tricks
- For best results please follow the instructions exactly. Before starting the recipe please view the how-to video we’ve posted that walks you through each part of the recipe step-be-step. The video can be found at www.starrylanebakery.com/instruction-videos
- For best results we do recommend using a stand mixer with a paddle attachment for all of our recipes. A hand mixer can also be used (as you will see in our videos), but results will vary slightly.
- Our methods and ingredients may be radically different than what you’re used to. We understand some of our instructions may seem to go against everything you’ve learned about baking. But there’s a reason Starry Lane baked goods are so much better than what you’re used to eating. As our ingredients are so different, the methods need to be as well. Trying to use traditional baking methods and handling with our ingredients will not yield good results. Please follow the instructions.
- It’s not too much liquid! We know it seems like too much. We know the dough/batter looks weird. It’s the right amount of liquid. Our mixes are very starch heavy (we don’t use any nut, soy, or wheat flours which have a higher protein content), and those starches need to be hydrated. Hydrate your starch!
1 C + 3 Tbsp Sugar (C&H brand)
1 C Light Brown Sugar (C&H brand)
1 + ½ tsp Vanilla Extract
1 C Margarine (Soy Free Earth Balance)
2 Tbsp + 2 tsp Water (Cold)
3 Tbsp Water (Hot)
1 Bag Chocolate Chip Cookie Flour Mix
1 Bag Ground Flaxseed
Mix Your Cookies
- Pre-heat your oven to 325 F for a regular oven, and 310 F for a convection oven.
- Sprinkle the included ground flaxseed over the hot water and mix thoroughly with a fork or whisk. Set aside
- In a mixing bowl combine the light brown sugar, sugar, vanilla, and margarine on low speed for about 1 minute. Increase speed to medium and continue to mix until well combined but not fluffy.
- Add the flaxseed mixture to your margarine/sugar and mix on medium for 1 minute until fully combined.
- Add the provided flour mixture to the bowl and mix slowly until the flour mixture is fully incorporated. Increase the speed to medium and mix for 2 minutes. The dough will be very crumbly. That’s completely normal.
- Lower the mixer speed to low and slowly pour the cold water into the dough as it mixes. Continue mixing on low speed until the dough has fully absorbed all of the water.
- Add your chocolate chips! If using a hand mixer the chips may go flying, so we would recommend stirring them in by hand unless you’re using a stand mixer.
Form Your Cookies
- These cookies will spread, but not enough that you can just put lumps of dough down on the cookie sheet. Instead pull up ping pong ball sized scoops of dough and roll them into a ball.
- Place the balls of dough 3-4” apart on a cookie sheet lined with parchment paper. Lightly press down on the top of the dough balls until the top is flat. The dough circles should be about 2” in diameter, you don’t want them too big before you bake them.
Bake Your Cookies
- Place your cookie sheet in the middle of your preheated oven. Your cookies will need to bake for 12-15 minutes in a regular oven and 10-12 minutes in a convection oven.
- The cookies will not be movable until they are fully cool. Don’t be tempted by the warm cookie! Wait until they cool down completely, it’ll be worth it. We promise.
Keep In Mind
The raw mixed cookie dough does not have any dangerous ingredients, and can be consumed, you’ve got it, raw. So if you have any favorite cookie dough inspired desserts, this dough is perfect. Also once the dough is fully mixed it freezes beautifully. You can portion it out, freeze the cookie disks, and then bake off a chocolate chip cookie whenever you want! If baking frozen cookies please add 2-3 minutes to the cooking time.