Chocolate chip cookies are the go to cookie in our house whenever someone craves something sweet and wants cookies. Having this mix on the shelf in the pantry is a great time saver and makes just the right amount so we aren’t stuck with dozens of cookies to eat before they get stale. Although it’s unlikely they’d go to waste, moderation allows me to make a new treat sooner and far more often.
Chocolate Chip Cookies
3/4 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1 3/4 Cups Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 – 3/4 Cup Chocolate Chips
1/2 Cup Softened Butter
1 tsp. Vanilla
Combine dry ingredients and chips. Mix thoroughly. Add softened butter, egg, and vanilla. Mix until completely blended, I did this with my hands. Shape into walnut size balls and place on parchment lined cookie sheet.
Bake at 375 for 10 – 12 minutes until lightly browned. Cool on sheet 1 minute.
To assemble mix in jar, layer dry ingredients in a 1.5 pint jar in above order and attach tag:
Empty mix into large bowl. Mix to combine. Add 1/2 cup softened butter, 1 egg, and 1 tsp. vanilla. Mix until completely blended. Shape into walnut size balls and place on parchment lined cookie sheet. Bake at 375 for 10 – 12 minutes until lightly browned. Cool on sheet 1 minute. Yields 2 1/2 dozen cookies.
When I made these tonight I made three jars of the mix for the pantry. I started filling quart jars with the ingredients, but these turned out to be too big. Switching to 1.5 pint jars was perfect. When I transferred the sugars to the smaller jars, the sides got a bit messy, but I doubt the jars will be in the pantry for long.
Cookies in the cookie jar and another mix-in-a-jar in the pantry, and for this I am — Simply Grateful.