Blog Double-Chocolate Holiday Cookie Mix in a Jar

Blog Double-Chocolate Holiday Cookie Mix in a Jar

With the holidays on the (admittedly far) horizon, you may be looking for gifts that are inexpensive, yet thoughtful and personal. Cookie mix, paired with a cookie cutter, fills the bill. Several weeks back, I offered an idea for making a mix from our Cowboy Cookies recipe. For this holiday mix, I adapted our Chocolate–Chocolate Chip Cookie recipe slightly, cutting back on the chocolate chips so the mix would fit in a 1-quart canning jar. (Luckily, it turns out that a half-cup of mini chips is still plenty for this recipe.) A holiday cookie cutter and a bag of nonpareils, tied with a simple bow, makes a lovely homespun decoration.

All the gift recipient has to do is blend melted butter, an egg, and vanilla together in a mixer bowl, then add the dry mix. I found that, as with the previous cookie mix, it's important to make the recipe using a stand mixer; it's difficult (though not impossible) to mix the stiff dough thoroughly enough by hand so that it comes together and does not crumble when you try to roll it out.

When packaging this mix, you can use either a wide funnel or a large spoon to add the ingredients to the jar. After adding each ingredient, carefully shake the jar or spread the ingredient with a spoon to make the layer even and flat; each ingredient should be pushed all the way to the sides and not mounded in the center. If you use a 1-quart canning jar, as shown, the ingredients should just fit.

Here's what to do:

  1. In a small bowl, whisk together:
    2 1/2 cups all-purpose flour
    1/2 teaspoon salt
  2. Place half of flour mixture in 1-quart jar, and shake gently to even out.
  3. In a separate bowl, whisk together:
    1/2 cup cocoa
    1 teaspoon instant espresso powder
  4. Add cocoa mixture to jar, smoothing it into an even layer on top of flour mixture.
  5. Layer the following ingredients into the jar:
    Remaining flour mixture
    1/2 cup granulated sugar
    1/2 cup brown sugar
  6. Press brown sugar into an even layer, and press down lightly to compact all ingredients. Add:
    1/2 cup mini chocolate chips

To decorate the jar, use the lid of the jar to trace a circle on a piece of decorative paper, then cut and glue or tape the paper to the lid, and screw the ring onto the lid. I used plain white paper and decorated it with stamps. If you like, include a small bag of sprinkles, colored sugar, or nonpareils with your mix. (You can fill a snack-size zipperlock bag, then fold it in half.) Punch a hole in the bag (above the zipperlock) and thread a narrow ribbon or piece of raffia through the hole. Thread the ribbon through a cookie cutter, line up the Ann Clark cookie cutter with the bag, and tie a simple knot in the ribbon to anchor the cookie cutter in place, then tie a simple bow and you're all set.
Include these directions with your gift:

To make Double-Chocolate Cookies:

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone liners.
  2. Melt 1 cup (2 sticks) unsalted butter and let cool until just warm.
  3. Pour melted butter into bowl of stand mixer, add 1 large egg and 1 teaspoon vanilla, and mix thoroughly.
  4. Add cookie mix and mix until dough comes together, 30 seconds.
  5. Gather dough into ball, press into disk, and refrigerate while oven heats (about 20 minutes).
  6. Divide dough in half and roll out on floured counter to 1/4-inch thickness.
  7. Cut with cookie cutters and use wide spatula, if needed, to transfer cookies to cookie sheets.
  8. Bake 10 to 12 minutes, until cookies look completely dry.
  9. Let cool completely, then drizzle with melted chocolate or frost with vanilla frosting, if desired, and enjoy!