Chocolate Chip
Product #: 91001 Size: 1.0 oz      
Case Pack: 245 Case Dimensions: 14 x 12.5 x 5.5 IN
Net Wt: 16 LBS Case Cube: .56
Gross Wt: 16.9 LBS Pallet Load: 117 CS
  • No more than 30% calories from fat
  • No more than 10% calories from saturated fat
  • No more than 30% sugar by weight
  • 51% whole grain
  • .77 bread equivalent

Ingredients:
FLOUR OAT BLEND (ENRICHED FLOUR [UNBLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHOLE WHEAT FLOUR, WHOLE OATS), SUGAR, BROWN SUGAR, COCOA CONFECTIONARY DROPS (SUGAR, PARTIALLY HYDROGENATED VEGETABLE OIL [PALM KERNEL, COTTONSEED], COCOA POWDER [PROCESSED WITH ALKALI], CORN SYRUP SOLIDS, SOY LECITHIN [AN EMULSIFIER], VANILLIN [AN ARTIFICIAL FLAVOR], SALT), 0g TRANS FAT PALM OIL MARGARINE (PALM OIL, SOYBEAN OIL, WATER, SALT, VEGETABLE MONO & DIGLYCERIDES, SOY LECITHIN [AN EMULSIFIER], SODIUM BENZOATE [A PRESERVATIVE], CITRIC ACID, NATURAL & ARTIFICIAL FLAVOR, VITAMIN A PALMITATE ADDED, BETA CAROTENE [FOR COLOR], DAIRY WHEY), UNSWEETENED APPLESAUCE, NATURAL MARGARINE (LIQUID AND PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, SOY LECITHIN [AN EMULSIFIER], BETA CAROTENE [FOR COLOR], VITAMIN A PALMITATE ADDED), EGGS, INVERT SUGAR, ARTIFICIAL VANILLA EXTRACT, BAKING SODA (LEAVENING), SOY LECITHIN (AN EMULSIFIER).

CONTAINS: DAIRY, WHEAT, SOY, AND EGGS. THIS PRODUCT IS MANUFACTURED IN A FACILITY THAT PROCESSES PRODUCTS THAT CONTAIN WHEAT PRODUCTS, GLUTEN PRODUCTS, SOY, EGGS, PEANUTS AND TREE NUTS.
BAKING BONZERS COOKIES
 To bake a perfect cookie, follow these simple instructions.
  1. Store dough in freezer (-10° F to 0° F) until ready to use. Do not defrost cookie dough before baking.
  2. Evenly space frozen cookie dough on a parchment paper-lined sheet pan. For a full-sized sheet pan (18” x 26”) place a maximum of 24 pieces of dough. Place dough at least two inches from the edge of the pan. PLEASE NOTE: Baking directly on a Teflon coated pan (without a paper lining) may cause an inconsistent spread of the cookie.
  3. Bake according to cookie size and type of oven (convention, convection, or rack oven). Refer to the chart below.
  4. Oven temperatures may vary. Use an oven thermometer to read the actual temperature of the oven.
  5. Rotate sheet pan if you notice some cookies are baking faster than others.
  6. Remove sheet pan and place on a cooling rack. Cookies may appear to be under-baked but will continue to bake on pan after they are removed from the oven.
 
CONVECTION
CONVENTIONAL
RACK
TEMPERATURE
300° F
350° F
380° F
1 oz
12-14 mins
12-14 mins
12-14 mins
1.3 oz / 1.5 oz
14-16 mins
14-16 mins
14-16 mins
2.0 oz
16-18 mins
16-18 mins
16-18 mins
3.0 oz
18-20 mins
18-20 mins
18-20 mins

STORING BONZERS COOKIES

To store frozen cookie dough, follow these simple instructions:

  • Keep dough in Bonzers box and seal after every
  • Store in freezer (-10° F to 0° F) and use within eight months.

To store baked cookies

  • Never refrigerate cookies - they will dry out.
  • Seal cookies tightly with plastic wrap.
  • Place in freezer (-10° F to 0° F) and use within six months.
  • When ready to use, thaw cookies for 15 minutes before serving.
  • If stored at room temperature, over-wrap and use within 5 days.