Double Chocolate Chip Cookies-in-a-Jar
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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 »

Gluten free Chocolate Chocolate Chip Cookies in a jar

Mason jars look fancy, but they just cost a few bucks. Talk is cheap, so let’s get down to brass tacks.

Gluten Free Chocolate Chocolate Chip Cookies in a Jar

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.

Gluten Free Chocolate Chocolate Chip Cookies in a Jar
If you invite me over, I’ll bring you both. You’ll fall under my spell. But in a good way.

Gluten Free Chocolate Chocolate Chip Cookies in a Jar

We start by making the dough…

Gluten Free Chocolate Chocolate Chip Cookies in a Jar

… and keeping it chilly so the cookies don’t spread too much when we bake ‘em.

Gluten Free Chocolate Chocolate Chip Cookies in a Jar

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.

Gluten Free Chocolate Chocolate Chip Cookies in a Jar

Then pour in the dry ingredients, layer by layer.

Gluten Free Chocolate Chocolate Chip Cookies in a Jar
Add a hang tag full of love — from my family to yours.

Gluten Free Chocolate Chocolate Chip Cookies in a Jar

{With the instructions on the back, of course}

Gluten Free Chocolate Chocolate Chip Cookies in a Jar

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.


5.0 from 2 reviews
Double Chocolate Chip Cookies-in-a-Jar
By: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Gluten-free double chocolate chip cookies
Ingredients
  • 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
Instructions
  1. Preheat your oven to 325 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
To make cookies-in-a-jar, into a 1 liter (or 1 quart) mason jar, layer in first the flour, xanthan gum, baking soda, and salt, then the cocoa powder, followed by the sugar and, finally, the chips. After each layer, tap the jar on the counter to help the ingredients settle into an even, compact layer. On a hang tag, write out the instructions for the recipient to make the cookies (see photo).

Love,
Me

 

 

  • Pamela G

    OMG!!! what a perfect gift to those who don’t know that gluten-free doesn’t mean flavor free!
    Thanks!

    • Nicole

      I know, right, Pam? I gave it as a gift to someone who isn’t gluten-free. It’s so important for us to remember that gluten-free food is good enough that it can be the envy of people who eat a conventional diet.
      xoxo Nicole

      • Pamela G

        Nicole…
        I’m perfect example of that! :)
        Happy to spread the love!

  • http://www.glutenfreecanteen.com Lisa @ GF Canteen

    full confession – I always thought cookies in jar were lame (back in the 80s) but now, I must say I kind of have warmed up to them when they come from someone who actually bakes and knows what goes into a good cookie – like you. I love that jar and I would totally make these. I would give these all year round – thank you for solving my “what to give people when we go over to their house besides flowers and wine dilemma”. : )

    • Nicole

      I can’t say I totally remember cookies in a jar in the 80′s — and believe me, I was fully cognizant in that decade (although sometimes I wish I hadn’t been — what an embarrassing decade), Lisa! Live and learn — and be embarrassed. ;)
      xoxo Nicole

  • http://deliberatelycreative.blogspot.com/ Stephanie B

    Yeah! I’m off work this week for the holidays and I’m heading to the kitchen right now to mix up a batch of these cookies for the cookie platter! Lots of love to you and your family! Thanks for sharing your recipes and foodie love with us. :)

    • Nicole

      Great, Stephanie! You’re so welcome. Love to you and yours…
      xoxo Nicole

  • Pamela G

    um…i came back to this because i was thinking over lunch…what size Mason jars? Quart? Pint?

    • Nicole

      Hi, Pam,
      Sorry about that! All I did was link to the jars I used, but didn’t specify the size. It’s a liter (or a quart, which are roughly the same size).
      xoxo Nicole

      • Pamela G

        Beauty…thanking YOU!!!

  • Peggy

    Drool, drool! Another fun recipe & love the jar idea!

    • Nicole

      Thanks, Peggy. :)
      xoxo Nicole

  • http://deliberatelycreative.blogspot.com/ Stephanie B

    I was just looking at the volume of ingredients and with tapping the jar to compact it would probably fill a quart jar to the top. :)

    • Nicole

      You got it, Stephanie!
      xoxo Nicole

  • http://www.pauletteinsall.com/blog Paulette

    love this! thanks so much for sharing this idea! my pastor found out recently he’s also gluten-intolerant and he can’t stand all the fake tasting (the words he used) gluten-free baked goods available. i’ve made both muffins & cookies that “taste real” (again, his words) and brought them to church functions so my son, myself, and he would have treat options and wondered how i could gift him the ingredients instead of making them. this is perfect!

    question…you mentioned that you made these two years ago and they were flatter. i was wondering why you think that might be? i compared the recipes you posted and they look identical, just doubled.

    thanks again!

    • Nicole

      Hi, Paulette,
      Sounds like your pastor hit the jackpot with you! Lucky him. ;)
      The other recipe was flatter by design. They had more butter, so they spread more.
      xoxo Nicole

  • Megan

    Hi Nicole, these cookies sound divine. My almost 2-year-old is on a GF/dairy-free diet. Do you think I could use either coconut oil or vegetable shortening as a substitute for butter in this recipe? If not, any suggestions would be welcome as I’m new to the dairy-free world of baking. Thanks so much!

    • Nicole

      Hi, Megan,
      If you like the taste of coconut oil, it’s a great substitute for butter in baking. Just do a 1:1 swap. You could also use a nonhydrogenated vegetable shortening like Spectrum, but I prefer the coconut oil. Just be sure you use Virgin Coconut Oil. I’d love to hear how they turn out!
      xoxo Nicole

  • Megan

    We just took the first batch out of the oven and they are delicious. I used virgin coconut oil. The texture reminds me of the gluten-filled days…chewy and moist. It’s so nice to know how to adapt recipes so my boy can enjoy homemade treats, too. Thanks so much for sharing!

    • Nicole

      Thanks awesome, Megan. So glad! I love coconut oil. My husband isn’t a fan, or I’d use it all the time.
      xoxo Nicole

  • http://www.glutenfreediva.com Ellen (Gluten Free Diva)

    Who wouldn’t LOVE to get a gift of one of these jars? I know I would!

    • Nicole

      Me too, you Diva, you. ;)
      xoxo Nicole

  • http://carolcollett.com Carol Collett

    Sounds delicious-can’t wait to try them.

    • Nicole

      Thanks, Carol. :)
      xoxo Nicole

  • Marty

    I used to make lots of these mixes in the jars for teacher gifts etc, and they are always appreciated. Although I never made the gee eff kind, now I will have to make these.

    Also, you could dress these up with a set of cute potholders or tie on a pretty spatula or a wooden spoon. Ohhh….. to make it a totally awesome gift, you could include a USA Pans cookie sheet. Which, by the way, if anyone else is in Westrn PA (Steeler Country); I saw the USA Pans line in the cookware section of a Giant Eagle supermarket.

    • Nicole

      That all sounds great, Marty.
      Great to know that tip about finding USA Pans. Thanks!
      xoxo Nicole

  • Kristin

    Thank you so much for including the weight measurements of the ingredients!! I love that!! So very helpful!

    • Nicole

      Hi, Kristin,
      You’re very welcome. I will continue to include both volume and weight measurements — and plan to do the same in my next cookbook. Glad it helps!
      xoxo Nicole

  • Yvonne

    These look yummy, can’t wait to try them, thank you! Is there any issue with using salted butter rather than unsalted?

    • Nicole

      Hi, Yvonne,
      You need unsalted butter. If you use salted butter, your cookies will be … too salty. Unsalted butter allows you to control the amount of salt in the recipe.
      xoxo Nicole

  • Anneke

    Hello Nicole! Just making these now, and they look beautiful — I’m sure they will taste great, too. Being as they are cookies (my nemesis), I had a little trouble. My batter was too dry and crumbly, did not look like the picture. I love the pictures, by the way, very helpful. Anyway, I went with the trick of adding about 2 tablespoons of milk, and they seem to be perfect. Any other suggestions? Have a very Merry Christmas!
    All the best,
    Anneke

    • Nicole

      Hi, Anneke,
      So you can make any sort of yeast bread at all, essentially, but drop cookies are your nemesis? ;) I have 2 guesses (both of which are shots in the dark, since you haven’t told me much about your process or any substitutions): First, perhaps your eggs were not extra-large in size, which would cut down on the moisture a bit. Second, your butter wasn’t soft enough, which would mean that it didn’t really melt into the other ingredients as you were mixing the dough. When you’re baking cookies, it’s really important that all your ingredients be room temperature. Butter is easy enough to soften, and eggs can be brought to room temperature by immersing them in warm (not hot) water for a few minutes before cracking them. All of that is really important. And then, before you bake the cookies, then you chill the dough before baking it.
      Merry Christmas, Anneke. You can do it!
      xoxo Nicole

      • Anneke

        I know, it is crazy, isn’t it? My eggs were actually jumbo, but possibly not warm enough. My butter was out for a few hours, but I only keep my house at about 64 degrees, so my room temp might not be your room temp! It seem pretty soft, but probably could have been softer. Would you say room temp is more like 72? I did put the cookies in the freezer, just like you said, and they baked up beautifully. No substitutions in these cookies, I am trying to follow the directions pretty closely for cookies, since they are tough for me. This batch was much better, just adding the milk worked out fine. I will keep trying!
        Anneke

        • Nicole

          Hi, Anneke,
          Room temperature for baking ingredients is really anywhere from 64 to 80 degrees F, so 64 degrees is at the lower end of the range. Having baking ingredients at room temperature really does help butter and eggs to incorporate into the rest of the ingredients — and it helps them rise properly in the oven. It makes a big difference, believe it or not. In the future, maybe just cut your butter into tablespoons or so as it sits on the counter, so that the center softens. If you are having trouble with drop cookies, and following all the directions to the letter but using some colder ingredients, most likely the temperature of the ingredients is affecting the outcome. Or it’s another variable that I just haven’t yet thought of since I’m not actually there in the kitchen with you. People will often swear up and down that they followed a recipe to the very letter, only to discover that they made a relatively significant adjustment in ingredients or procedure, but it’s an adjustment that is second nature to them, so they don’t even realize they did it. It happens to most, but we’ll get to the bottom of it. Not to worry. ;)
          xoxo Nicole

          • Anneke

            I wish you were here in the kitchen with me…now that would be a Christmas present! :)

            • Nicole

              For you and me both, Anneke. :)
              xoxo Nicole

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/double-chocolate-chip-cookies-in-a-jar/
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