Everyone likes a good old-fashioned cookie mix—and this one is especially popular with chocoholics! Just tie the baking directions to the jar with a ribbon.
—PATRICIA SWART GALLOWAY, NJ
PREP: 30 MIN. • BAKE: 15 MIN./BATCH • MAKES: 5 DOZEN
2 1/4 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup baking cocoa
1 cup packed brown sugar
1/2 cup sugar
3/4 cup semisweet chocolate chips
3/4 cup white baking chips
ADDITIONAL INGREDIENTS
3/4 cup butter, melted and cooled
3 large eggs
3 teaspoons vanilla extract
In a small bowl, whisk 1 1/4 cups flour, baking powder, salt and baking soda. In another bowl, whisk cocoa and the remaining flour. In an airtight container, layer half of flour mixture and half of cocoa mixture; repeat. Layer sugars and chips in the order listed. Cover and store in a cool dry place up to 3 months. Yield: 1 batch (about 5 cups).
TO PREPARE COOKIES Preheat oven to 350°. In a large bowl, beat butter, eggs and vanilla until well blended. Add cookie mix; mix well.
Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove from pans to wire racks to cool. Store in an airtight container.
SEPTEMBER 13
INTL. CHOCOLATE DAY