Serves: 36
Total Calories: 103
1. Preheat the oven to 350°F.
2. Place the chocolate chips in a microwave-safe bowl, and microwave on high power for 20 to 30 seconds, or until melted. Alternatively, place the chips in a double boiler and melt over medium heat, stirring occasionally. Set aside.
3. Place all of the remaining jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
4. Place the butter, eggs, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork.
5. Add the dry ingredients to the butter mixture, and blend with a mixer set on low speed or with a spoon until well combined.
6. Stir in the melted chocolate and mix thoroughly.
7. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
8. Bake for 12 to 14 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
9. Serve immediately, or store in an airtight container for up to 2 weeks.
CREATING THE JAR
1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
1 cup milk chocolate chips
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 tea spoon baking soda
2 cups all-purpose flour
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.
From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Chewbaccas recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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