Self Rising Flour Double Chocolate Cookies were the result of an experiment. I wanted to see how White Lily self-rising flour would work in double chocolate cookies. Regular all-purpose flour mixed with baking powder and salt would have been just fine, but White Lily is made with a soft winter wheat, and I wondered if it would affect the texture of the cookies.
Self-Rising Flour Cookies
The cookies were very nice looking and they did seem to have a better texture than chocolate cookies made with regular all-purpose. They had a thin shell with a fudge-like center and were fairly thick. The one in the photo was made with unchilled dough, but I made a second batch with dough that had been thoroughly chilled, and those were slightly thicker. Either way, both versions were excellent and this cookie will probably end up in my all-time favorites file.
Update: Self-Rising Flour Double Chocolate Cookies can be made with any brand of self-rising flour, not just White Lily. You can also make them without an electric mixer, and you can do this all in one saucepan. Here's the alternate method, which I did as a small batch.
No Mixer Small Batch Self Rising Flour Double Chocolate Cookies
⅔ cup plus ⅓ cup bittersweet chocolate chips
2 tablespoons unsalted butter (28 grams)
2 tablespoons unsweetened Dutch cocoa powder
¼ cup plus 2 tablespoons light brown sugar (75 grams)
2 tablespoons granulated sugar (25 grams)
1 pinch of salt
1 large cold egg
½ cup self-rising flour (70 grams)
Directions
Melt butter in a 3 quart metal saucepan. Remove from heat and add ⅔ cup chocolate chips. Stir until melted.
Add the cocoa powder and stir until smooth, then add sugar and stir until smooth. Let rest for 3 minutes. Stir again. Let cool to lukewarm.
Stir in the pinch of salt, then whisk in the egg. Add the flour. Add the remaining ⅓ cup chocolate chips. Let stand until thick enough to scoop. Scoop into balls and bake at 350F for about 10 minutes or just until set. Do not overbake. These are better under-baked than over-baked, so you may want to check at 8 minutes.
Recipe
Self-Rising Flour Double Chocolate Chip Cookies
Ingredients
- 1 ⅓ cups dark chocolate chips plus ⅔ cup for adding later (224 grams) plus more
- ¼ cup unsweetened natural or Dutch cocoa powder (20 grams)
- ½ teaspoon espresso powder optional
- 4 tablespoons unsalted or salted butter, softened (60 grams)
- 1 pinch salt omit if using salted butter
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs lightly beaten with a fork in a separate bowl
- 1 ½ teaspoon vanilla extract
- 1 cup self-rising flour (140 grams)
Instructions
- Melt 1 ⅓ cups of the dark chocolate chips (8 oz/228 grams) in a microwave-safe bowl at 50% power, stirring every 30 seconds until fully melted. Stir the cocoa powder and espresso powder into the melted chocolate and let cool slightly. Alternatively, you may do this step in a saucepan.
- In a mixing bowl using an electric mixer, beat the butter, salt (if using) and both sugars until creamy. With mixer on medium, add egg and beat for 1 minute. Beat in vanilla and melted chocolate mixture, scraping sides of bowl often. When chocolate is incorporated, stir in the flour. Make sure the dough is completely cool, then stir in the remaining ⅔ cup chocolate chips.
- Cover mixture and let stand at room temperature until it is thick enough to scoop.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or Silpats. Using a tablespoon measure, scoop up heaping tablespoons of dough and shape into balls. Arrange about 2 inches apart (6 to a sheet) on baking sheets. Press tops down slightly. You can also do this with a small cookie scoop. For larger cookies, use a medium cookie scoop.
- Bake one sheet at a time on center rack for 8 to 10 minutes (longer if you used a medium cookie scoop) or just until cookies appear set. Let the cookies cool on baking sheets about 5 minutes or until set.
Notes
I've also made these with Ghirardelli Bittersweet chips. The dough is very thick and solid, but you should still be able to break it into chunks and shape it into balls. The bittersweet chips (which are 63%) will give you a less sweet cookie. For a sweeter cookie, stick with dark chocolate or semisweet chips.
Anna says
Hi Mary,
If your flour has a lot of clumps in it you can sift it or just stir to remove lumps. If you sift it, make sure to weigh to make sure you are still using 70 grams since sifting will fluff it up a bit. If you don't have a scale and you want to sift, just measure by volume and sift, but make sure to use all that you scooped before sifting.
Mary C Perry says
Do you sift the flour?
Anna says
Thanks Edie! That's great to hear.
Edie says
Ive made these twice with White Lily. They are awesome. 8 minutes in my convection oven and they are perfect. I made about 42 cookies out of one recipe.
Maureen | Orgasmic Chef says
I love cookies like this and can't wait to try them. I haven't had White Lily since leaving the south for Australia. I do miss that stuff.
Diana says
These look SO good... Will be trying these these weekend
Cookie Sleuth says
I think I need a snack... These look so delicious. Now I'm hungry!
Kate @ Only Cake Pops says
Wow, I'm constantly fighting the devil on my shoulder whenever I visit your blog! Those cookies look gorgeous. I can just imagine the soft, succulent fudge-like inside. Ay!
Julie says
Hi Anna,
Have you written about biscuits made with White Lily yet? I did a quick search and didn't see any posts, but I might have missed it. I'd love to hear your take on them compared to biscuits with AP flour. I've never used White Lily.
Sue says
They sound worthy of trying if they're going to end up in your all time favorites file.