Approx. 35 pcs of 1 tbsp of dough per portion / 1 Kg of cookie dough

Coleman® 30-Can Insulated Soft Cooler


  • 30 Cans capacity
  • Stores hot and cold food / drink items
  • Thick insulation keeps cold up to 12hrs (with use of ice pack or ice cubes)
  • Heavy duty base is waterproof and easy to clean


1 cup butter (230 g), melted

1 cup brown sugar (330), packed

1 cup granulated sugar (200 g)

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour (310 g)

1 teaspoon baking powder

1 teaspoon baking soda

1 cup chocolate chips (260 g)

2 teaspoons salt

1 teaspoon ground coffee or coffee granules


  1. Lightly grease (or line with wax paper) a sealable container.
  2. In a large bowl, beat together the butter, sugars, coffee, and salt until smooth.
  3. Beat in the egg and vanilla.
  4. Sift in the flour and baking soda. Mix just enough until flour is distributed to avoid overmixing. Fold in the chocolate chips.
  5. Place the dough in a sealable container. Store in the refrigerator until ready to be sent to clients. The longer the chilling, the more flavorful the cookies will be.
  6. For delivery, use Coleman® Soft Cooler with thick insulation to keep the dough food safe.

DIY Instructions

  1. Thaw the cookie dough and prepare parchment or silicone-lined baking pans.
  2. Portion cookies using an ice cream or cookie scoop.
  3. Bake the cookies for 12-15 mins at 350°F, until cookie bottoms are barely starting to brown on a lined sheet pan. Cookies will appear light and soft, don’t overbake. Bake longer if using a dark nonstick sheet pan without parchment.
  4. Allow them to cool for 10 minutes before transferring them to a rack to cool completely.
  5. Indulge! Best paired with fresh milk.