Double Dutch Chocolate Holiday Cookies In A Jar Recipes

Steps:

• Combine all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly before you add flour mixture, it will be a snug fit.
• Attach a tag with the following instructions: Chocolate Cookie Mix in a Jar: 1. Preheat oven to 350 degrees F (175 degrees C) 2. Empty cookie mix into large bowl. Thoroughly blend mixture with hands. Mix in 3/4 cup softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon vanilla. Shape into walnut size balls, and place 2 inches apart on a parchment lined baking sheet. 3. Bake for 11 to 13 minutes. Cool 5 minutes on baking sheet, then move to wire racks.

Steps:

• 1. In a small bowl, combine the flour, baking soda and salt. In a 1 qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (5 cups of mix) that makes 36 cookies.
• 2. RECIPE TO ATTACH TO THE JAR: 3/4 cup butter, softened 1 egg 1 1/2 teaspoons vanilla extract 1. In a large bowl, beat the butter, egg and vanilla until well blended. Add contents of jar and stir until combined. 2. Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
• Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Sift together flour, cocoa, and baking soda. Set aside.
• Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
• To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
• Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
• Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.