I’m going on vacation this summer. The family and I have rented a beach house on the gulf coast and of course I’m going with an arsenal of drinking and eating recipes to make and enjoy as I spend my time drinking and eating beachside. One of the treats I plan to make is our favorite chocolate chip cookies. I say “our” because everyone in my family has made these. Their incredibly simple and equally tasty.

Come on’ you really can’t go wrong with chocolate + cookies. In my planning I realized I don’t expect to make these cookies everyday therefore I don’t see the need to add these dry ingredients to my local shopping list. Instead I decided to create 2 mason jars pre-filled with all of the dry ingredients to make 2 batches. I know I’m a genius, right? I know this is something that’s been done as gifts with a tag including the printed recipe but I’m feeling incredibly resourceful right now. Don’t burst my bubble. These jars will travel with us (in car) and make it incredibly easy for all of us to enjoy our favorite chocolate chip cookies 🙂 In my amazing planning & efficiency I also realized I can make these premixed jars anytime and keep them in my pantry for quick baking in the future. I know, I’m a domestic goddess!

Chocolate Chip Cookies: *place all of the dry ingredients in a mason jar for future use or travel

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
•  3/4 cup sugar
•  2 large eggs
•  1 teaspoon pure vanilla extract
•  1 (12-ounce) bag semisweet chocolate chips, or chunks
•  2 1/4 cups all-purpose flour
•  3/4 teaspoon baking soda
• 1 teaspoon fine salt

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Recipe from food network kitchens