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A cookie recipe worth keeping for life

Watch the quick video tutorial below for the full process

The first chewy cookie I ever loved

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The first chewy chocolate chip cookie I ever remember eating wasn’t from a bakery or a café — it was from my Auntie Flo’s kitchen. I grew up on Oreos and store-bought “Dad’s” cookies, where “chocolate chip” usually meant crunchy, dry, or overly sweet. Auntie Flo’s cookies were different. They were soft in the centre, gently golden at the edges, and unmistakably homemade.

I remember being surprised — cookies could be chewy? They didn’t have to snap when you broke them? That cookie changed my expectations forever.

A recipe I never replaced — only trusted

That same basic recipe has stayed with me for over 30 years. I’ve watched chocolate chip cookie trends come and go; giant bakery cookies, fluffy cake-like versions, fancy techniques, endless tweaks. But I’ve never felt the need to abandon this one.

Why would I?

It already did everything I wanted a cookie to do:

• Soft and chewy, not crunchy
• Not tall and cakey — just the right thickness
• Easy enough for kids to make without a mess
• Perfect for quick company baking
• Strong enough to become homemade ice cream sandwiches
• Reliable, familiar, comforting

Over the years, I’ve made small adjustments — ingredient quality, grain choices, flavour depth — but the structure never needed fixing. The heart of the recipe was already right.

Turning a family classic into a baking mix

When I started working with fresh-milled flour, this was one of the first recipes I knew I wanted to protect and carry forward.

Aunty Flo’s Chewy Chocolate Chip Cookie Mix is that same dependable cookie — rebuilt with intention:

• Fresh-milled organic wheat flour
• Brown sugar for moisture and warmth
• Organic vanilla bean powder (already included)
• A gentle touch of organic cinnamon for cosy depth
• A whisper of sourdough starter for flavour (without any sour tang)

It’s still the cookie I’ve trusted for decades — just made easier, fresher, and more nourishing.
All the good stuff. None of the fast-food, processed junk.

What you’ll need to add

Everything is already measured and blended in the mix. You just add:

• Butter
• 1 egg
• 1 package of Aunty Flo’s baking mix

How to bake Aunty Flo’s Chewy Chocolate Chip Cookies

Basic method:
Cream together ½ cup softened butter and 1 egg, then mix in your cookie mix and bake.

From there, you can adjust the dough depending on the kind of cookie you love:

• For thick, chewy cookies: use softened butter, a slightly smaller egg, and refrigerate the dough before baking. Scoop into taller dough balls.
• For more spread and softer centers: use a slightly larger egg or skip the chill time.
• For thin, crisp edges: use melted butter and bake right away.
• For faster prep: melt the butter, then chill the dough briefly so it firms up before baking.
• For deeper flavour: brown the butter before mixing.

You can make them however you like, 10 big bakery-style cookies or 25–30 smaller ones.

Classic Chewy Cookies

1. Cream the butter and egg.
   In a bowl, cream ½ cup softened butter with 1 egg until smooth and well combined.
2. Add the cookie mix.
   Pour in the entire pouch and mix for 3-5 minutes.
   The dough may look crumbly at first — keep mixing. It will come together into a firm, pliable dough.
3. Scoop and bake.
   Scoop onto a parchment-lined baking tray.
   Bake at 350°F (175°C) for 10-12 minutes, until edges are lightly golden.
4. Cool on the tray.
   Let cookies rest on the baking sheet so the centres stay soft and chewy.

Tip: For the chewiest centres, slightly underbake rather than overbake.

✨ Brown Butter Upgrade (Highly Recommended)

If you want deeper, café-style flavour:

1. Melt ½ cup butter in a saucepan over medium heat.
2. Continue cooking until it foams, sizzles, and turns deep golden with a nutty aroma.
3. Remove from heat and cool completely (important so the egg doesn’t cook).
4. Proceed with the recipe as usual.

This version bakes up extra fragrant, rich, and golden.

Why fresh-milled matters

Flour is a living food, rich with natural oils, aroma, and flavour. When grain is milled fresh, nothing is removed and nothing is added: no bleaching, no enrichments, no preservatives, just real grain, stone-ground and gently sifted.

This mix captures that freshness in a simple, joyful, grab-and-go format — perfect for anyone wanting delicious cookies without the overwhelm of baking from scratch.

Perfect for…

• Busy families
• Baking with kids
• Late-night cravings
• Homemade ice cream sandwiches
• Gifts and host gifts
• Pantry staples
• New bakers learning fresh-milled flour

Product details

Tevah Chewy Chocolate Chip Cookie Mix
500g pack — bakes 10-30 cookies! It all depends on the size you make!

Ingredients

Fresh-milled organic wheat flour, brown sugar, organic cane sugar, non-gmo chocolate chips, organic cinnamon, aluminum-free baking powder, aluminum-free baking soda, sea salt, organic vanilla bean powder, organic sourdough starter.

Contains: Wheat, dairy, soy.

Storage

Store in a cool, dry place away from heat and moisture.
Best used within 2–3 months for optimal freshness.

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