Triple-Chocolate Cookie Mix

Layer ingredients in a jar, then attach easy baking instructions with a festive holiday ribbon.

Makes quart jar of mix; 3 dozen baked cookies.

1 mason jar (1 quart)
2 1/4 cups all-purpose flour
1 teaspoon Watkins Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Watkins Unsweetened Cocoa Powder
1 cup packed dark brown sugar
1/2 cup granulated sugar
1/3 cup semisweet chocolate chips
1/3 cup white baking chips

In medium-size bowl, combine 1 1/4 cups of the flour, baking powder, baking soda and salt. In small bowl, blend remaining 1 cup flour and the cocoa powder.
Layer dry mix ingredients in jar: Spoon half of the flour-cocoa mixture into bottom of jar; press down to compact (a small spice jar works well). Spoon half of the plain flour mixture on top of cocoa mixture; compact. Repeat. Top with dark brown sugar and granulated sugar, compacting each layer. Place both kinds of chips on top. Close jar tightly. Store up to 2 weeks in a cool, dry place.

Attach a note to jar with cookie recipe

In large bowl, combine 3/4 cup (1 1/2 sticks) cooled, melted unsalted butter with 3 eggs and 1 tablespoon Watkins Vanilla Extract. Stir in contents of jar just until mixed. Drop dough by rounded tablespoons, 2 inches apart, onto a baking sheet. Bake at 350 degrees F for 12 to 13 minutes or until firm. Cool on sheet on wire rack for 1 minute. Remove cookies to rack; cool completely.