Fruit and Nut Chocolate Chip Cookies Mix

2 cups white flour [260 g]
½ cup unsweetened cocoa [56 g]
½ tsp salt
1 tsp baking soda
¾ cup white sugar [150 g]
¾ cup light brown sugar [142 g]
3 cups (about 18 oz.) bittersweet chocolate chips (Ghirardelli brand recommended) [503 g]
1 ½ cups shredded coconut [114 g]
1 cup coarsely chopped walnuts or pecans [100 g]
1 cup (packed, about 5 oz.) coarsely chopped dried fruit [140 g]

Extra packing may be necessary if you'd like to fit this mix into a quart jar. Sift together flour, baking soda and salt. Layer ingredients in jar in this order: flour mixture, chocolate chips, coconut, white sugar, brown sugar, dried fruit and then the nuts. These look so pretty in the jar!


Attach to Jar: Fruit and Nut Chocolate Chip Cookies
1 Jar Fruit and Nut Chocolate Chip Cookies Mix
1 cup (2 sticks) unsalted butter, softened [227 g]
2 eggs
1 tbsp vanilla extract

Position a rack in the upper third of the oven and preheat the oven to 375°F. Beat eggs, butter and vanilla. In a large bowl empty the contents of jar mix. Gradually (in 3 or 4 stages) stir in wet ingredients. Drop the dough by thoroughly heaping tbspfuls (each one should be about 2 tbsp of dough) onto ungreased cookie sheets, leaving at least two inches between dough balls. Bake at 375°F for about 5 minutes, then reduce the heat to 350°F. Bake for 10-12 minutes more, until the cookies just hold together when lifted from the sheet with a spatula. They should be very soft and seem in imminent danger of falling apart. This is okay; they'll firm up as they cool. Cool on wire racks and store in airtight containers. Makes about 3 dozen hefty cookies.