Chunky Chocolate Cookie Jar Mix Food

CHOCOLATE COOKIE MIX IN A JAR

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.

CHOCOLATE CHUNK COOKIE MIX IN A JAR

Steps:

• 1. Combine flour, baking soda and salt in a small bowl.2. Spoon into 1-quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly and clean inside of jar with a dry paper towel after each layer.3. Decorate lid by cutting fabric into a 7-inch wide square or circle.4. Secure with a rubber band and tie with a decorative ribbon and accents.

CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

CHOCOLATE CHIP BARS (OR GIFT MIX IN A JAR)

Steps:

• Cream butter, both sugars, and egg; add vanilla and water.
• Add the flour, powder, soda, and salt; mix well.
• Add chocolate chips.
• Spread in a greased 9x12 pan (9x13 will make them a little thinner).
• Bake 375 degree oven for 20-25 minutes till done; cool in pan; cut in 2" squares.
• FOR GIFT GIVING:.
• In a 1-quart wide-mouth canning jar pack each layer in place before adding the next ingredient.
• LAYERS:.
• 1 teaspoon baking powder.
• 1 teaspoon baking soda.
• 1/2 teaspoon salt.
• 3/4 cup flour.
• 1/4 cup white sugar.
• 1/4 cup brown sugar.
• 1 cup chocolate chips.
• 1/2 cup brown sugar.
• 1/4 cup white sugar.
• 1 cup flour.
• WRITE A NOTE ON EACH JAR ON HOW TO MAKE IT:.
• 1 jar Chocolate Chip Bar Mix.
• 3/4 cup butter--softened.
• 2 eggs.
• 1/2 teaspoon vanilla.
• 1 teaspoon water.
• Preheat oven to 375 degrees; In large mixing bowl cream the butter and eggs and vanilla; add the Chocolate Chip Bar Mix and stir till blended; spread into greased 9x12 pan and bake for 20-25 minutes; cool in pan and cut in 2" squares.

COOKIE MIX IN A JAR VI

Steps:

• Mix together the flour, baking soda and baking powder and salt. Set aside.
• Layer ingredients in order in a 1 quart wide mouth canning jar. Make sure you pack all down firmly before adding the flour mixture - it will be a tight fit. NOTE: Wipe down the inside of the jar after you add the cocoa powder.
• Instructions to attach to jar: Chunky Chocolate Cookies 1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup butter or margarine softened at room temp. DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. The dough is sticky. you will need to finish mixing with your hands. 4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. DO NOT USE WAXED PAPER. 5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes . Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies.

CHOCOLATE COOKIE JARS

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

PUDDING CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

CHOCOLATE CHUNK TOFFEE COOKIES (GIFT MIX IN A JAR)

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 soda, chocolate chips, brown sugar and then toffee bits - 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 CHUNK TOFFEE COOKIES GIFT TAG:.
• Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
• COOKIE INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, blend the butter, egg and vanilla extract.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are light brown in color.
• Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

CHUNKY CHOCOLATE COOKIE - JAR MIX

Steps:

• Mix Instructions.
• In 1 quart jar, pack brown sugar in bottom and level.
• Add sugar and level.
• In small bowl, combine well flour, cocoa, baking soda and salt.
• Spoon flour combination over sugar and level carefully.
• Add semi-sweet chocolate chips over flour combination.
• Add white chocolate chips and level.
• Place lid on jar.
• Preparation Instructions to go on Jar.
• Preheat oven to 350°F.
• Pour jar contents into large mixing bowl.
• Add egg and butter.
• Mix on low speed (or by hand) until thoroughly mixed.
• Drop heaping teaspoonfuls onto ungreased cookie sheet.
• Bake for 13- 15 minutes.
• Cool on cookie sheet for 1 minute and then transfer to cooling rack.