Self-Rising Flour Chocolate Chip Cookies

These self-rising flour chocolate chip cookies are soft, chewy, and loaded with chocolate chips, making them one of the easiest homemade cookie recipes you’ll ever bake.

There is something comforting about a batch of homemade chocolate chip cookies.  While many cookie recipes call for all-purpose flour, self-rising flour is a pantry staple that deserves more attention. Originally developed in England in the 1800s, self-rising flour combines flour, baking powder, and salt into a single convenient ingredient. It became especially popular in the American South because it simplified baking and produced reliable results with simple ingredients.

Keeping self-rising flour on hand makes it easy to whip up everything from biscuits and muffins to cakes and cookies. Because the baking powder and salt are already blended into the flour, there is less measuring and fewer ingredients to gather. That’s one reason these self-rising flour cookies are among the easiest chocolate chip cookies you’ll ever make.

Chilling the dough before baking helps produce chewier cookies with better structure and prevents excessive spreading. The result is a batch of fresh cookies with great chewiness, plenty of moisture, and that classic chocolate chip cookie flavor everyone loves.

Ingredients

unsalted butter, softened to room temperature

dark brown sugar

granulated sugar

1 large egg

vanilla extract

self-rising flour

chocolate chips (milk chocolate, dark chocolate, white chocolate chips, or a combination)

Equipment Needed

Large bowl

Hand mixer or bowl of a stand mixer

Measuring cup

Cookie scoop

Prepared baking sheets

Parchment paper

Cookie sheet or baking sheet

Wire rack

Instructions

1. Preheat the oven to 350 degrees F. Line prepared baking sheets with parchment paper.
2. In a large bowl or the bowl of a stand mixer, beat the softened butter, dark brown sugar, and white sugar until light and creamy.
3. Add the large egg and a teaspoon of vanilla extract. Mix until fully incorporated.
4. Add the self-rising flour and stir until a soft cookie dough forms. Be careful not to overmix the dry ingredients.
5. Fold in the chocolate chips. Milk chocolate, dark chocolate, or white chocolate chips all work well. You can also add nuts if desired.
6. Cover the bowl and refrigerate the cookie dough for 30 minutes. Do not skip this step. Chilling improves the chewiness, helps the cookies bake thicker, and develops the best flavor.
7. Use a cookie scoop to portion the dough into cookie dough balls. Place the balls of dough onto the prepared baking sheets, leaving space between each cookie.
8. Bake for 10 to 12 minutes or until the edges are lightly golden. The centers may still appear slightly soft.
9. Allow the cookies to rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Print

Self-rising flour chocolate chip cookies

These self-rising flour chocolate chip cookies are soft, chewy, and loaded with chocolate chips, making them one of the easiest homemade cookie recipes you'll ever bake.

Servings 16 cookies

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup dark brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1.5 cups self-rising flour
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line prepared baking sheets with parchment paper.

2. In a large bowl or bowl of a stand mixer, beat the softened butter, dark brown sugar, and white sugar until light and creamy.

3. Add the large egg and teaspoon vanilla extract. Mix until fully incorporated.

4. Add the self-rising flour and stir until a soft cookie dough forms. Be careful not to overmix the dry ingredients.

5. Fold in the chocolate chips. Milk chocolate, dark chocolate, or white chocolate chips all work well. You can also add nuts if desired.

6. Cover the bowl and place the cookie dough in the refrigerator for 30 minutes. Do not skip this step. Chilling improves the chewiness, helps the cookies bake thicker, and develops the best flavor.

7. Use a cookie scoop to portion the dough into cookie dough balls. Place the balls of dough onto the prepared baking sheets, leaving space between each cookie.

8. Bake for 10 to 12 minutes or until the edges are lightly golden. The centers may still appear slightly soft.

9. Allow the cookies to rest on the pan for 5 minutes before transferring them to a wire rack to cool completely

Tips for the Best Chocolate Chip Cookies

If you typically use all-purpose flour or purpose flour in your baking, remember that self-rising flour already contains baking powder and salt. Additional leavening is not necessary for this recipe.

For extra chewiness, slightly underbake the cookies and allow them to finish setting on the cookie sheet after removing them from the oven.

Experiment with different flavors using dark, milk, or white chocolate chips, or a mixture of all three.

You should also try:

Bread Flour Chocolate Chip Cookies

Applesauce Chocolate Chip Cookies 

Aquafaba Chocolate Chip Cookies

Malted Milk Chocolate Chip Cookies 

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They will maintain their chewy texture and delicious flavor when properly stored.

The cookie dough balls can also be frozen before baking. Place them on a baking sheet until firm, then transfer them to a freezer-safe container. When ready to bake, place the frozen dough on a prepared baking sheet and add an extra minute or two to the bake time.

If you’re looking for a simple chocolate chip cookie recipe made with pantry staples, these self-rising flour cookies deliver everything you want: soft centers, chewy texture, rich chocolate flavor, and an easy preparation that makes them perfect for busy days.

Did you make these self-rising flour chocolate chip cookies?  I would love to hear how this recipe worked out for you!  Please comment below this blog post or tag me on social media. You can find me on Facebook or Pinterest.