Double Chocolate Chip Cookies in a Jar
2 cups all-purpose gluten-free flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
1½ cups granulated sugar
8 ounces semi-sweet chocolate chips
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature, lightly beaten
Preheat your oven to 325 degrees F.
In a large bowl, place flour, cocoa powder, baking soda, salt and sugar, and whisk to combine well. Place the chocolate chips in a small bowl and toss with 2 tablespoons of the dry ingredients and set the bowl aside.
Add the butter, vanilla and eggs to the dry ingredients, mixing after each ingredient until the dough comes together. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough.
Drop the dough by rounded tablespoons on nonstick rimmed baking sheets about 1 inch apart.
Place the baking sheet in the freezer for 10 to 15 minutes until firm.
Place in the center of the preheated oven and bake until just set, about 10 minutes. Remove from the oven and allow to cool on the baking sheet until almost entirely cool and solid. Transfer to a rimmed baking sheet to cool completely.