Mason jars look fancy, but they just cost a few bucks. Talk is cheap, so let’s get down to brass tacks. Chocolate-chocolate-chip-cookies are always welcome, especially when you’re someone’s guest … more
Mason jars look fancy, but they just cost a few bucks. Talk is cheap, so let’s get down to brass tacks.
Chocolate-chocolate-chip-cookies are always welcome, especially when you’re someone’s guest this holiday season.
If someone is playing host to you and yours, it’s the least we can do.
If you invite me over, I’ll bring you both. You’ll fall under my spell. But in a good way.
We start by making the dough…
… and keeping it chilly so the cookies don’t spread too much when we bake ‘em.
Then we whip up some cookies-in-a-jar double chocolate cookie mix, so your host can make her own. Start with a paper funnel in a pretty 1 liter (or 1 quart, which is roughly the same size) mason jar.
Then pour in the dry ingredients, layer by layer.
Add a hang tag full of love — from my family to yours.
{With the instructions on the back, of course}
Another mason jar full of cookies, and you’ll have your host eating out of your hands. But maybe she’ll use a plate. Who knows.
{Oh, and we sorta made these cookies 2 years ago, but they were a lot thinner.}
These double chocolate chip cookies are thick and chewy, with a deep, rich cocoa flavor. Nothin’ says lovin’ like chocolate. Jot that down, in case you forget.
Don’t forget to read the note at the end of the recipe. I tell you all my secrets for getting the mix to fit neatly in the jar.
- 2 cups (280 grams) all-purpose gluten-free flour (I use Better Batter)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- ⅔ cup (80 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups (300 grams) granulated sugar
- 8 ounces semi-sweet chocolate chips
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs at room temperature, lightly beaten
- Preheat your oven to 325 degrees F.
- In a large bowl, place flour, xanthan gum, cocoa powder, baking soda, salt and sugar, and whisk to combine well. Place the chocolate chips in a small bowl and toss with 2 tablespoons of the dry ingredients and set the bowl aside.
- Add the butter, vanilla and eggs to the dry ingredients, mixing after each ingredient until the dough comes together. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough.
- Drop the dough by rounded tablespoons on nonstick rimmed baking sheets about 1 inch apart. Place the baking sheet in the freezer for 10 to 15 minutes until firm.
- Place in the center of the preheated oven and bake until just set, about 10 minutes. Remove from the oven and allow to cool on the baking sheet until almost entirely cool and solid. Transfer to a rimmed baking sheet to cool completely.
Love,
Me
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