Homemade Chocolate Chip Cookie Mix By Amy Recipes

Steps:

• Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
• Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.

Steps:

• TO MAKE THE MIX: Line up enough jars or bags for amount of mix you are making. The above ingredients are enough for 2 mixes, as this recipe is doubled to facilitate largest sized cookies. You will need 2 small sized and 1 large sized Zip-Lock bags for each mix you are making. You will also need a piece of construction paper or card stock that you can fold over and staple the bags together with the instructions on how to make the mix.
• Distribute the ingredients for the Bag #1s into each bag, and seal. Distribute the ingredients for the Bag #2s, and seal. Repeat the process for Bag #3s, and shift around to thoroughly combine ingredients.
• Now, place the bags in order with Bag #1 on top. Place the instructions on top. Fold the card stock or construction paper in half twice, making a folded over binding for the bags. Place the top of the bags and instructions into the fold of the card stock and staple on the top (left and right sides) ensuring that you do not puncture the bags under the seal.
• TO MAKE THE COOKIES: Preheat oven to 350F. Combine butter with Bag #1; beating until creamy. Add vanilla, eggs and Bag #2. Stir just until combined.
• Add contents of Bag #3, about 1/2 at a time. Start beating slowly so as not to have all of the contents whirling onto the floor! Scrape sides of bowl as you go, with a rubber spatula if necessary. Do not beat any more than absolutely necessary. Too much beating makes cookies tough!
• Roll dough into balls about 1 1/2-2 inches in diameter. Place at least 2 inches apart on ungreased cookie sheets. Gently and evenly press each cookie down to about 1/4 of an inch with the palm of your hand.
• Bake cookies for 10-13 minutes, depending on size of the cookies. Cookies should not be brown, but need to be set and uniform in color; being especially firm around the edges. Leave on cookie sheet to cool for about 3-4 minutes, before removing to cooling racks to cool completely. Store in an air-tight container. Best eaten fresh.

Steps:

• Clean and dry a 1-quart Mason jar and lid. Combine M&M's® and chocolate chips in a small bowl; set aside.
• Combine flour, baking powder, baking soda, and salt in a bowl. Set a jar funnel on top of the Mason jar and pour in flour mixture. Tap on the counter to settle ingredients.
• Add brown sugar and press down hard, against the edges of the jar and in the middle, to make it as flat as possible. Pour in white sugar and tap to settle. Add oats and press down lightly to flatten. Fill to the top with candy mixture, adding or removing candy if necessary. Seal jar and attach baking instructions on a gift tag.

Steps:

• Preheat oven to 350 degrees.
• Mix the first 6 ingredients.
• Add the next 5 ingredients in any order.
• Add chocolate chips and stir.
• Add flour and mix very well.
• For best results, refrigerate cookie dough overnight. Otherwise, they will be rather flat.
• Form cookie dough into balls. Bake in preheated oven for 15-17 minutes or until desired color is achieved.

Steps:

• Combine flour, baking powder, baking soda, and salt in a bowl.
• Layer a 1-quart, wide-mouth canning jar with 1/2 of the flour mixture, brown sugar, white sugar, cocoa powder, chocolate chips, and toffee bits. Pack everything down firmly, then add the remaining flour mixture. Cover with the lid and attach baking instructions on a gift tag.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar.
• Beat in the instant pudding mix until blended.
• Stir in the eggs and vanilla.
• Blend in the flour mixture.
• Finally, stir in the chocolate chips and nuts.
• Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.