Chocolate Chocolate Chip Cookies In A Jar Mix 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:

• Combine flour, soda, and powder.
• Place in a 1 quart jar.
• Layer remaining ingredients pressing firmly after each layer.
• Recipe to attach to jar:.
• Preheat oven to 375°F.
• Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Place cookie mix in an other bowl and mix to combine ingredients. Add butter mixture and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
• Cool on pan then remove to rack to completely cool.

Steps:

• To make the round cookie jar: I used a tall round container that was about 7 inches in diameter as a guide for this shape. Cover the container with parchment paper and tape it closed but do not tape the parchment to the container. Cut a transfer sheet that is 9 1/2 inches wide and 21 inches long. Use an offset spatula to spread a 1/8-inch thick layer of white chocolate onto the transfer sheet. Let the chocolate set until firm yet pliable but not hard. Turn the acetate so the long side is facing you. Lay the container vertically on top of the chocolate and roll the transfer sheet around the container until the ends meet. Use tape to keep it closed. Place it in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator. Lift the container from the center of the cookie jar. Remove the parchment paper and the transfer sheet. Rewrap the container in parchment for the next step. Make the lid: Use an offset spatula to spread 1/8-inch thick layer of white chocolate onto the transfer sheet. Use a sharp paring knife to trace around a cardboard cake round to make a 7-inch diameter circle. Let the chocolate set until firm. When the chocolate has set, peel off the transfer sheet. Use a hot knife to trim the top inch off the top of the cookie jar. Use a hot serrated chef's knife to cut through the chocolate. Heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to "cut" through the chocolate by melting it. Use a gentle sawing motion to encourage the knife through the chocolate. Invert the lid so the pattern side is down. Use tempered chocolate to adhere the trim to the circle by resting the trim on top of the circle. Let the chocolate set.
• Make the base and the handle: Use an offset spatula to spread 1/8-inch thick layer of white chocolate onto a piece of acetate. Rest the cookie jar on top of the wet chocolate. Use a sharp paring knife to trace around the cookie jar. Use a 1-inch round cutter to cut a round handle in the chocolate. When the chocolate is set, remove the excess chocolate. Set the handle aside. Use the knife to trim around the base of the cookie jar, if necessary. Let the chocolate set completely and the base will be automatically secured to the bottom of the jar. Paint the handle and adhere it to the jar: If you want to paint the handle, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Place the paint in the airbrush, simply place a few drops of color in the receptacle of the airbrush and paint the handle, as you are inspired. If you do not have an airbrush, you can use a paintbrush to paint the decorations, applying color where you are inspired to do so. Use a hot knife to cut the bottom third of the circle to create a straight edge. Dip this edge in tempered chocolate and adhere to the cookie jar lid. Allow the chocolate to set. Make the reinforcement for the top of the jar: Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate (this does not have to be a transfer sheet). Use a sharp paring knife to cut a piece that is 3 inches wide and 20 inches long. Position this piece with the wet chocolate side touching the inside of the cookie jar so it is just inside and protruding about 1/4-inch above the rim of the jar. The finished lid will rest around the piece. When the chocolate has set, peel off the acetate sheet. Fill the cookie jar with cookies. Place the lid on top. Voila! Make the Clown Hat cookie jar: Make a cone out of a sheet of acetate securing it closed with tape. Use a scissor to trim the edge of the cone so the end is straight. The cone I made was about 15-inches tall with an opening diameter of 7 1/2 inches. Use a ladle to fill the cone with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the cone should be evenly coated with chocolate. You may need to repeat this step 1 more time so the cone is a good 1/4-inch thick. Wipe the bottom of the cone on the edge of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge of the cone clean with a paring knife. You can place the cone in the refrigerator for several minutes to help the chocolate to harden. Set the cones aside.
• Cut the cookie jar: Tip: Choose a support like a tin can that is the height of the cut you want to make. Use the support as a guide to help you make a straight cut. Use a hot serrated chef's knife to cut through the top third of the cone. Tip: Make sure you cut far enough into the cone to create an opening large enough to accommodate your hand! To make the cut, heat a serrated knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to "cut" through the chocolate by melting it. Use a gentle sawing motion to encourage the knife through the chocolate. Make the base: Use an offset spatula to spread 1/8-inch thick layer of white chocolate onto a piece of acetate. Rest the cookie jar on top of the wet chocolate. Use a sharp paring knife to trace around the cookie jar. When the chocolate is set, remove the excess chocolate and use the knife to trim, if necessary. Let the chocolate set completely and the base will be automatically secured to the bottom of the jar. Make the decorations: Use an offset spatula to spread a 1/8-inch thick layer of white chocolate onto a sheet of acetate. Let the chocolate set until firm yet pliable but not hard. Use cookie cutters, round cutters or a paring knife to cut shapes like triangles and circles into the chocolate. When the chocolate sets, remove the acetate and set aside the shapes. Make the round ball: Use a plastic dome mold that is about 1 1/4-inch deep and 3-inches in diameter. Use a ladle to fill a mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Use tempered chocolate to glue the dome halves together to form a ball. Use a hot cutter to create a hole in the ball so the ball will sit at the tip of the cone. Paint the decorations: If you want to paint the chocolate, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Place the paint in the airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired. If you do not have an airbrush, you can use a paintbrush to paint the decorations, applying color where you are inspired to do so. Use tempered chocolate to adhere the painted decorations to the outside of the cookie jar. SOURCE: Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB Creations in France 011 33 0388 587333 Transfer sheets: PCB Creations, Beryls Dome mold

Steps:

• Mix the salt and baking soda in with the flour, then layer the ingredients except for the instant coffee, egg, margarine and water into the jar so that would be Brown sugar, sugar, chocolate chips, flour mixed with salt and baking soda.
• Place the instant coffee in a snack size baggie and seal.
• Attach a gift card with the following instructions:.
• Coffee Chocolate Chip Cookies.
• Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
• Beat 1 cup of unsalted butter or margarine or butter flavored Crisco in a medium bowl.
• Dissolve the coffee in 2 tablespoons hot water.
• Beat sifted ingredients into butter until blended.
• In a small bowl, beat 1 egg with 1 teaspoon vanilla extract.
• Mix beaten egg mixture into butter mixture until blended.
• Add dissolved coffee and beat again.
• Stir in chocolate chips.
• Drop teaspoonsful of batter, spaced well apart, (or roll into balls) onto a greased cookie sheet.
• The cookie yield is approximate as I always make large cookies.
• Bake at 350-375 degrees F for 8 minutes or until lightly browned.

Steps:

• Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
• Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

Steps:

• (Use a funnel that has a 2-inch opening, to layer nicely in jar.) With wire whisk, mix flour, baking powder, and baking soda.
• Pour into jar, pack down level with heavy object.
• Mix oatmeal in a blender.
• Grate chocolate bar and mix into the oatmeal.
• Pack on top of flour in jar.
• Add white sugar and pack down.
• Add brown sugar and pack down.
• Layer chopped nuts on top of brown sugar.
• Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).
• RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190 degrees C).
• Spoon chocolate chips and nuts into small bowl, set aside.
• Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well.
• Add 1 egg and 1/2 teaspoon vanilla, mix well.
• Pour oatmeal and flour mixture from jar into bowl, mix thoroughly.
• Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart.
• Bake for 8 to 10 minutes.
• Makes 3 dozen.

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, sugar, brown sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHOCOLATE CHIP COOKIE CUPCAKES GIFT TAG:
• Additional ingredients to be added by the recipient: 1 cup butter, softened, 3 eggs, 1/3 cup milk and 1 tsp vanilla extract.
• CHOCOLATE CHIP COOKIE CUPCAKES INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the butter, eggs, milk and extract; blend with electric mixer set on low speed.
• Add the contents of the jar and continue to blend for 2 minutes.
• Spoon the batter into papered muffin tins, filling each liner half full.
• Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 5 days.

Steps:

• *JarMix Instructions*.
• In medium bowl, combine flour, sugar, baking powder and salt, stirring to mix well.
• In 1-qt jar, place half of the flour mixture and press down firmly.
• Place cranberries in jar and then cover with chocolate chips.
• Place remaining flour mixture over chocolate chips.
• Place lid on jar.
• *PreparationInstructions*.
• Preheat oven to 375°F.
• Empty contents of jar into large mixing bowl.
• Add vanilla, eggs and oil.
• Beat on low speed until thoroughly blended (dough may be crumbly).
• Shape into 1 1/2-inch balls and roll in sugar.
• Place 3 inches apart on ungreased cookie sheet.
• Bake for 10 minutes, until very lightly browned edges.
• Cool for 1 minute and transfer to cooling rack.