Chewy and full of chocolate chips, these Chocolate Chip Cookies with Self-Rising Flour don't need any extra leavening agents! Just a few simple ingredients you probably already have in your house!
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Self rising flour is a staple in my pantry. That's because it's incredibly useful to be able to bake, but not need baking powder or baking soda. You can make pancakes and banana bread with self-rising flour too!
These cookies are a simple chocolate chip cookie recipe, but instead of using all purpose flour and baking powder or baking soda, we are using self rising flour! Enjoy these chocolatey cookies with a cold glass of milk for a special treat!
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Ingredients For Chocolate Chip Cookies With Self-Rising Flour
- Self-Rising Flour
- Unsalted butter. Two sticks, at room temperature.
- Light brown sugar. Dark brown sugar would work as well.
- White Sugar
- Two large eggs, also at room temperature.
- A teaspoon vanilla extract
- Semi-sweet chocolate chips
Different Types of Flour
Self-rising flour is all purpose flour that has baking powder and a small pinch of salt already in it. Classic southern recipes usually use self-rising flour instead of plain flour. Even though some people may think it is self-raising flour, it is actually self-rising flour. I love making pancakes with self-rising flour too!
King Arthur is my favorite variety of self-rising flour. If you don't have a bag of it in your pantry, you can make your own self-rising flour really easily!
Cake Flour is used to make cakes. It is a finer flour so the cakes stay nice and light and airy. It usually has a lower protein content as well so cakes don't get tough.
Bread flour is used to make breads like sourdough bread. It has a higher protein content which helps develop the gluten in bread. Bread flour is also made from a harder grain, so it holds up better to making bread and the kneading process.
Equipment You'll Need
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Ice Cream Scoop
- Rubber Spatula
- Cookie Sheet
- Parchment Paper
- Wire Cooling Rack
Let's Make Chocolate Chip Cookies With Self-Rising Flour!
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, or a large bowl, add the butter, brown sugar, and granulated sugar. Cream the ingredients together for 1 minute on medium speed. Add the eggs and vanilla to the bowl and mix again until well combined.
Add the dry ingredients to the bowl with the butter mixture and mix again. Do not overmix at this point. You just want to flour to be incorporated.
Add the chocolate chips to the batter and mix until fully combined.
With an ice scream scoop, scoop the cookie dough onto the prepared baking sheet. I found the perfect size amount of dough is tablespoon-sized balls.
Place the baking sheet in the preheated oven, bake for 10-12 minutes or until the cookies are just slightly golden brown. Allow the cookies to cool on a wire rack before serving.
Step By Step Photos
Tips and Tricks
- Lining the baking tray with parchment paper ensures that the cookies to not stick to the baking sheet and it also helps the cookies brown evenly.
- An ice cream scoop makes sure that all the dough balls are the same size. This will make sure that all the cookies bake at the same time.
- Make the dough up to 24 hours in advance and let it hang out in the refrigerator covered with plastic wrap. Bake the dough when you are ready to enjoy fresh-baked cookies.
Variations
- Use different kinds of chocolate! Dark chocolate, white chocolate chips, or milk chocolate instead of semi-sweet chocolate. You can even use a combination of all the chocolates!
- Make them peanut butter cookies! Just like in sourdough peanut butter cookies or peanut butter cookies with cake mix, add one cup of your favorite smooth peanut butter or crunchy peanut butter to the stand mixer.
- Make ice cream sandwiches! Add a scoop of ice cream to a cooled cookie and top with another cooled cookie. You can even add mini chocolate chips or sprinkles to the outside of the ice cream sandwiches.
Frequently Asked Questions
Yes! You can freeze the cookie dough balls, or you can freeze the baked cookies. To freeze the dough balls, scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Place the frozen cookie dough into a freezer safe bag or an airtight container. When you are ready to bake them, place the frozen cookies on a baking sheet and bake for 10 minutes. To freeze the baked cookies, allow the cookies to cool and then place them in an airtight container or freezer bag.
Yes! You can use an electric mixer and add all the ingredients to a large bowl. A hand mixer is just as good as a stand mixer!
To get a really chewy cookie, refrigerate the dough for at least an hour. This will allow the butter to solidify again and the cookies won't spread as much when they bake. This will result in a chewy texture instead of a crisp cookie.
Other Recipes To Try!
Did you love these Chocolate Chip Cookies With Self-Rising Flour? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
More Delicious Dessert Recipes
📖 Recipe
Chocolate Chip Cookies With Self-Rising Flour
Equipment
Ingredients
- 1 cup Butter Room Temperature
- ½ cup Brown Sugar
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 2 ¼ cups Self-Rising Flour
- 2 cups Chocolate Chips Semi-Sweet
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, or a large bowl, add the butter, brown sugar, and granulated sugar. Cream the ingredients together for 1 minute on medium speed.
- Add the eggs and vanilla to the bowl and mix again until well combined.
- Add the dry ingredients to the bowl with the butter mixture and mix again. Do not overmix at this point. You just want to flour to be incorporated.
- Add the chocolate chips to the batter and mix until fully combined. Chill the dough for at least 30 minutes to avoid the batter from spreading too much.
- With an ice scream scoop, scoop the cookie dough onto the prepared baking sheet. I found the perfect size amount of dough is tablespoon-sized balls.
- Place the baking sheet in the preheated oven, bake for 10-12 minutes or until the cookies are just slightly golden brown. Allow the cookies to cool on a wire rack before serving.
Notes
- Lining the baking tray with parchment paper ensures that the cookies to not stick to the baking sheet and it also helps the cookies brown evenly.
- An ice cream scoop makes sure that all the dough balls are the same size. This will make sure that all the cookies bake at the same time.
Kim
Amazing recipe! It deserves a 5 star!
lynnswayoflife
I am so happy you enjoyed them!
Kim
These are my household fav’s now! Thanks again for the recipe! Now to try more 🙂
Glenda
Excellent chocolate chip cookie recipe! Wow! were these ever good. Thanks so much for sharing!
Karen Merritt
Made these last night and they are almost gone! We like crispy and boy! these were probably the crispiest cookies I’ve ever made! They did spread so we’re quite thin as I didn’t chill the dough after mixing. I also needEd to leave them in 13-15 minutes as my gas oven isn’t consistent. Thanks for posting this!
lynnswayoflife
You are so welcome! I am glad you enjoyed them!
Claire
I don't usually use self-raising flour, but my hubby bought it by mistake when I sent him to the store, so I was looking for recipes to use it in. Found these cookies and thought, well everyone loves cookies so lets see what this flour can do....
WELL...they were amazing! Just the right amount of rise, with crispy edges and chewy middles. YUM!
lynnswayoflife
I am so glad you enjoyed them!
Gen
Wow were these good! I’m definitely a cookie person and these were fantastic. We will be finding excuses to make these all the time.
Rupali
These were perfect with a glass of warm milk for our Aussie winters! My ids want these in their lunch box as well.
Mandy Applegate
I made a dozen of these to share. I didn't share any of these delicious cookies. I ate them all myself. Sorry, not sorry.
Sherry
OMG!!! Your chocolate chip cookies with self rising flour turned out perfect. When baked up, they had crispy golden brown edges and were chewy soft in the center. Thank you for a great recipe!!
Faaiza
These are so easy and delicious! Yum!!
lynnswayoflife
Im so glad you enjoyed them!
Donna
I love using self-rising flour in cookies. This chocolate chip version worked out so well, so crispy on the edges!
Jennifer
These are pretty much my perfect cookie! They were chocolatey, chewy, and full of cookie goodness!
laura
These cookies are sheer perfection!! We all loved them.