Here’s what you’ll need to make each jar:
One wide-mouth quart size canning jar
1¾ cups all-purpose flour
¾ teaspoons baking soda
¾ teaspoons kosher salt (or table salt)
1½ cups Extra-Dark 70% Cacao Guittard chocolate chips
¾ cup light brown sugar, packed
½ cup granulated sugar
One jumbo paper cupcake liner, for a lid cover
One piece of ribbon, for decoration
One piece of cute scrapbook paper, for the instruction card
One hole punch for attaching instruction card to the ribbon
This recipe makes one 1-quart gift jar. It’s important to tap each layer into place so everything settles into clearly defined, lovely layers.
In a mixing bowl, blend flour, baking soda and salt with a whisk until thoroughly combined. Spoon flour mixture into the jar, and gently tap the jar on a kitchen towel to settle the contents. Gently spoon in the chocolate chips, and again tap the jar lightly to settle the contents. If you have a flat-ended utensil that will fit into the jar (or something like a tall narrow jar of green olives), you can use it to gently press ingredients down into the jar. Next, spoon in the brown sugar, and use that olive jar to pack it down. Spoon in the granulated sugar, and tap it down. By now, the jar should be full. Wipe the rim of the jar to make sure it’s clean. Cap with a clean lid and make sure it’s tightly sealed.
To decorate the jar, top with one jumbo cupcake liner. Using your hands, press the top edge of the liner to make sure it conforms to the shape of the jar lid. Print the directions below onto your scrapbook paper, either by hand or on your computer printer. Cut out the instructions, hole punch the top corner, then run the ribbon through and tie it into a pretty bow around the neck of the jar.
Here’s what to print on the directions card:
To Use Your Chocolate Chip Cookie in a Jar Mix:
Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened unsalted butter, 1 large egg and 1 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto un-greased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (Makes about 2 dozen cookies; mix will keep for up to 3 months if stored in a cool, dry place.)