Chocolate crinkle cookie mix
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Cocoa, sugars, flour and chocolate chips layered in a jar, ready to bake into fudgy crinkle cookies with eggs, vanilla and melted butter. A handy gift.
Ingredients
Dry (for the jar)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips
- Optional: ¼ cup chopped walnuts
Wet (added when baking)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup melted butter
Equipment
- mason jars
- mixing bowl
- whisk
- baking sheet
Directions
- Put the dry ingredients into the jar in layers.
- To bake: heat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Whisk the eggs, vanilla, and melted butter until smooth, then stir in the jar contents to make a thick dough.
- Drop 1½-tablespoon scoops onto the sheet, 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and the tops look crinkled. Let sit on the sheet for 5 minutes, then move to a wire rack.
Notes
Storage: jar in a cool, dry place up to 3 months. Variation: swap the chocolate chips for white chocolate or peanut butter chips.
Nutrition
Serving: 45g | Calories: 175kcal | Carbohydrates: 27g | Protein: 2.4g | Fat: 7.6g | Saturated Fat: 4.5g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 100mg | Potassium: 81mg | Fiber: 1.3g | Sugar: 20g | Vitamin A: 198IU | Vitamin C: 0mg | Calcium: 24mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 18 servings from the whole mix with 2 large eggs, 1 teaspoon vanilla extract, ½ cup melted butter. Brands and portions vary, so use it only as an approximation.
