These Chocolate Chip Cookies with Self-Rising Flour are SO delicious! They are easy, buttery, and oh so ooey gooey! Chocolate lovers will love this simple cookie recipe with 3 different kinds of chocolate!
How to make chocolate chip cookies with self-rising flour
Chocolate chip cookies are the ultimate comfort dessert. Whether you like your cookies soft and chewy or crispy, everyone loves this delicious dessert recipe.
Making chocolate chip cookies with self-rising flour is easy. There is no need to measure out extra leavening agents, and you won’t have to worry if your baking powder is old. This easy cookie recipe saves time and effort with minimal ingredients!
Main ingredients you’ll need:
- butter, sugar, and dark brown sugar- These 3 ingredients are the holy grail for many desserts. They are the base of the cookie, giving them a buttery sweet flavor.
- eggs- Eggs are the binder keeping these cookies from being a crumbly mess.
- self-rising flour- Gives the cookies a soft texture while acting as a leavening agent.
- semi-sweet, dark, and milk chocolate- Three distinct chocolate flavors add incredible texture and flavor.
- vanilla extract- Vanilla adds extra flavor that takes these cookies over the top.
You’ll find step-by-step pics below to make this Chocolate Chip Cookie recipe along with helpful tips and tricks you don’t want to miss.
Step 1: Cream softened butter, vanilla, sugar, and dark brown sugar in a large bowl. Next, add eggs one at a time and beat until just creamed together.
I prefer to use dark brown sugar, but light brown sugar will also work. Dark brown sugar gives off a more robust flavor because of the added molasses. Also, it adds a deeper color to the cookies.
Step 2: Add flour one cup at a time, and mix until combined.
Step 3: I used a dark chocolate bar in this recipe in addition to milk chocolate and semi-sweet chocolate chips. Chop the bar into chunks that are larger than the chips.
Step 4: Add chocolate into the cookie dough and mix. For soft cookies, make sure not to beat the mixture more than needed.
Step 5: Chill the dough in the freezer for 30 minutes; this will minimize spreading while baking.
Step 6: Line a baking sheet with parchment paper, and use a cookie scoop to drop teaspoonfuls onto the pan. Place in the oven for 9-10 minutes. Enjoy!
The secret to the perfectly soft cookies is to take them out before they are done and allow them to finish cooking on the baking sheet. By doing this, you will have fully baked gooey chocolate chip cookies with soft middles. However, if you like crispy cookies, leave them in the oven longer than the specified time.
how to store chocolate chip cookies
These cookies can be stored in an airtight container for 4 days; they can also be frozen for 3 months. To rewarm place in the microwave or in the oven at 350 until thoroughly warmed.
How to flash freeze cookie dough
Follow the directions in the recipe card below, then scoop or roll out the cookie dough into balls. Next, place them on a baking sheet and flash freeze. Finally, pop the frozen dough in freezer-safe zip-lock bags or containers to store in the freezer. Flash freezing keeps the cookie dough from sticking together. You can thaw the cookies by either placing them in the fridge overnight on a baking sheet or bake them frozen. If baking frozen, you may need to add a few extra minutes to the baking time.
This is a fabulous way to keep homemade chocolate chip cookies in the freezer that can be baked fresh anytime.
Should I use salted or unsalted butter?
I use salted butter, but either kind will work, it just depends on your preference. I suggest that you make these cookies using both types and in future batches use whichever one you prefer. 😊
Why are my cookies flat?
- over-mixing- The more you mix the cookies, the more air will be added to the dough, causing them to rise then fall when taken out of the oven—leaving you with a flat cookie.
- the butter was too warm- Melted butter or even extra soft butter will cause your cookies to spread outwards, instead of rising upwards. To prevent this take the butter out of the microwave when it is just barely softened or chill your dough for a little bit longer.
- incorrect oven temperature- If your oven has not been preheated correctly, the cookies will spread and flatten while baking.
Why did my cookies bake unevenly?
- cookie dough balls varied in size- If you used a spoon to scoop out the dough, chances are some of the chocolate chip cookie dough balls were smaller than the others. These will cook faster than the others. To avoid this problem, use a cookie dough scoop so that all the dough balls are uniform.
- your oven has hot spots- Most ovens have hot and cold spots, causing different spots on the pan to heat differently than others. Simply rotate the pan halfway through baking, so they cook evenly.
Variations of this recipe
- different kinds of chocolate- Not everyone loves all the different kinds of chocolate that is in this recipe, so you can use any type you like! Perhaps try adding white chocolate chips, toffee chips, butterscotch chips, or even mini M & M’s!
- nuts- You can add nuts to these cookies to add an extra tasty crunch. Pecans and walnuts are my personal favorite additions.
- sprinkles- They add a fun pop of color to any kind of cookies!
other dessert recipes
- Southern Buttermilk Pie Recipe
- Easy Peach Cobbler Recipe with Fresh Peaches
- The Best Sugar Cookie Recipe
- Soft Peanut Butter Cookies
Chocolate Chip Cookies with Self-Rising Flour Recipe
Chocolate Chip Cookies with Self-Rising Flour
Ingredients
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup dark brown sugar packed
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cups self-rising flour
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- 1 cup chopped nuts optional
Instructions
- Preheat the oven to 375°.
- Cream butter, sugar, brown sugar, and vanilla into a bowl until fluffy, but make sure not to mix longer than needed.
- Add eggs, one at a time, and beat well.
- Gradually add flour to the creamed mixture and mix well.
- Stir in chocolate chips and nuts (optional).
- Place the cookie dough in the fridge for 30 minutes.
- Use a cookie scoop or spoon to drop teaspoon fulls onto a greased cookie sheet.
- Bake 9-10 minutes or until lightly browned.
- Allow them to cool for 5 minutes, then transfer cookies onto a wire rack.
- Enjoy!
Notes
Variations of this recipe
- different kinds of chocolate- Not everyone loves all the different kinds of chocolate that is in this recipe, so you can use any type you like! Perhaps try adding white chocolate chips, toffee chips, butterscotch chips, or even mini M & M's!
- nuts- You can add nuts to these cookies to add an extra tasty crunch. Pecans and walnuts are my personal favorite additions.
- sprinkles- They add a fun pop of color to any kind of cookies!
