Small Batch Mason Jar Chocolate Chip Cookies
Want to indulge in a classic chocolate chip cookie but you don’t want a big batch? These mason jar cookies are great for satisfying a small sweet tooth for for giving away as gifts.
Ingredients
Dry Ingredients for Cookie Jar
- 105 Grams All-Purpose Flour (3/4 Cup + 2 Tablespoons)
- 3 Grams Baking Soda (1/2 Teaspoon)
- 1.5 Grams Salt (1/4 Teaspoon)
- 62 Grams Brown Sugar, Packed (5 Tablespoons)
- 62 Grams White Sugar (5 Tablespoons)
- 86.5 Grams Mini Chocolate Chips (1/2 Cup)
Ingredients to Mix in Later
- 28 Grams Butter (2 Tablespoons)
- 10 Grams Cornstarch (1 Tablespoon)
- 22 Grams Water (1.5 Tablespoons)
- 30 Grams Milk (2 Tablespoons)
- 2 Grams Vanilla Extract (1/2 Teaspoon)
Instructions
To Make the Cookie Jar
- Use a funnel to pour the flour into the pint-sized mason jar*. Gently knock down and press the flour with a spoon or spatula to create the first layer.
- Use funnel to continue to add the dry ingredients layer by layer as listed in the recipe. Gently press each ingredient as they are added to ensure they fit in the jar.
- Seal the jar with the lid. Decorate the outside with ribbon, tags, or twine according to personal preference.
To Make the Cookies
- In a mixing bowl, combine the dry ingredients from the mason jar.
- In a small mixing bowl, combine the cornstarch and water. Stir until mixture turns thin and watery rather than thick and tacky.
- In a separate mixing bowl, combine the butter, cornstarch mixture, milk, and vanilla extract.
- Slowly stir in the dry ingredients into the wet ingredients. Mix until just combined.
- Refrigerate dough for 1 hour.
- Preheat the oven to 350 Fahrenheit (176 Celsius).
- Lightly grease or line with parchment a cookie sheet.
- Use a cookie scoop to make 1 1/2 tablespoon-sized cookie balls. Be sure to leave room between each cookie to account for expansion.
- Bake for 13 to 15 minutes until the edges have slightly browned. Remove from the oven.
- Reshape the cookies before they have a chance to cool. Then let cool on the pan before serving.
Notes
*My food funnel was too small to adequately pour in ingredients without clogging. I improved and folded a paper towel into a funnel shape and it worked just fine.
*The cookie dough can be a bit dry and crumbly depending on if you used melted butter or simply room temperature butter. Feel free to add a tablespoon or two of milk to achieve your desired consistency.
*Cookies are easy to over bake. The middles may still be doughy and soft when you pull them from the oven. Let the residual heat from the pan finish baking the cookies for you.
*These cookies don’t have eggs. They use cornstarch as a substitute since 1 egg would be too much for this small-batch recipe. However, the cornstarch doesn’t hold the cookies together as effectively as eggs do. Reshaping after baking helps keep the final cookies from falling apart.