1 teaspoon salt 1 teaspoon baking soda 2 cups all-purpose flour 1 cup brown sugar 1/2 cup granulated sugar 1-1/2 cups semi-sweet chocolate chips
Mix the salt and baking soda in with the flour, then layer the ingredients a quart-size jar in the order listed, with the chocolate chips on top. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies
Note: Store this jar in a cool, dark place for up to 3 months before using.
contents of this jar 1 cup unsalted butter or margarine 1 large egg 1 teaspoon vanilla
Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat egg with vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.
