Easy Chocolate Chip Cookies With Self Rising Flour

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!

Jump to:

• Ingredients For Chocolate Chip Cookies With Self-Rising Flour
• Different Types of Flour
• Equipment You'll Need
• Let's Make Chocolate Chip Cookies With Self-Rising Flour!
• Step By Step Photos
• Tips and Tricks
• Variations
• Frequently Asked Questions
• Other Recipes To Try!
• 📖 Recipe

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

The butter and sugar are being creamed.

The eggs are added.

Flour is added to the bowl.

The dough balls are on a baking sheet.

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

Can you freeze these cookies?

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.

I don't have a stand mixer, can I still make these cookies?

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!

How can I make these more chewy?

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

• Chocolate Chip Angel Food Cake Mix Cookies

• Mixed Berry Kefir Smoothie

• Brown Sugar Cookies (No Butter!)

• Peanut Butter Cookies With Yellow Cake Mix

📖 Recipe

• 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

• 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.

• 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.

Calories: 143 kcal | Carbohydrates: 18 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 25 mg | Sodium: 47 mg | Potassium: 17 mg | Fiber: 0.2 g | Sugar: 12 g | Vitamin A: 171 IU | Calcium: 7 mg | Iron: 0.1 mg

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