Chocolate Chip Cookie Mix in a Jar
Prepping your chocolate chip cookies in a jar is a game-changer! No need to measure out any flour or sugar; the jars have everything you need except butter, egg, and vanilla. One batch makes enough for 24 cookies, and I have free printable gift tags if you want to give these as a homemade holiday gift!
Equipment
- wide mouth mason jar
- Canning funnel optional
Ingredients
To make the jars
- 1 cup chocolate chips
- 2 cups all purpose flour
- 2 Tbs cornstarch
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup brown sugar
- ⅓ cup white sugar
To bake the cookies
- 1 quart dry chocolate chip cookie mix
- 1 1/2 sticks butter room temperature
- 1 egg
- 2 tsp vanilla extract
Instructions
- To make the jars, start by layering the chocolate chips at the bottom of a quart jar. Add the dry ingredients and press down as you go to get rid of any tiny gaps. We will be filling these jars allllll the way up.1 cup chocolate chips, 2 cups all purpose flour, 2 Tbs cornstarch, ½ tsp baking soda, 1 tsp kosher salt
- Finally, add the brown sugar, again pressing down, and the white sugar.1 cup brown sugar, ⅓ cup white sugar
- Seal and label.
To make the cookies
- In a medium mixing bowl, add the softened butter and just the sugars from the top of the jar. Beat with a hand mixer until light and fluffy. Add the egg and vanilla and mix until combined.1 cup brown sugar, ⅓ cup white sugar, 1 1/2 sticks butter, 1 egg, 2 tsp vanilla extract, 1 quart dry chocolate chip cookie mix
- Then, dump in the dry ingredients, reserving as many of the chocolate chips until the last step as possible. Mix just until combined.2 cups all purpose flour, 2 Tbs cornstarch, ½ tsp baking soda, 1 tsp kosher salt
- Finally, add the chocolate chips and fold them in.1 cup chocolate chips
- Chill the dough for at least 30 minutes. Preheat the oven to 350F. Line two half sheet pans with parchment paper.
- Scoop and roll the cookie dough into 1 inch balls. Arrange evenly on the pans and bake for 10-12 minutes or until just golden brown on the edges. Remove from the oven and let the cookies set on the trays for 2-3 minutes before transferring to a wire rack to cool. Enjoy!
Notes
If you want to make it even more obvious to your recipient that they need to add the sugars separately when baking, you can add a small piece of parchment paper to separate the sugars from the dry ingredients.
The cornstarch helps make the cookies really tender and chewy. You can skip it, but I always add it!
It really helps to use a wide-mouth quart jar and a canning funnel, if you have one. You can easily set up a bunch of jars and fill them all at once this way.
You can access my printable tags and recipe cards here.
Servings: 24 cookies