I've tested my way through so many chocolate chip cookie recipes and have swapped in and out a multitude of flours including bread flour, cake flour, bleached & unbleached AP and gluten-free and keto blends. I've mixed and matched, swapped ratios, and even roasted the flour. And then, because I always keep it on hand for biscuits and it's so widely used in the UK, I tried chocolate chip cookies with self-rising flour.
Trial and Error
At first, I wasn't sure. Self-rising flour already has baking powder and salt blended in, which makes it convenient but also a little tricky to balance. My early batches puffed up quite a bit and were cakey, while subsequent batches were flat and chewy. They were all tasty, but after a handful of experiments I've landed on a recipe that's just right for when you feel like baking cookies with self-rising flour.
Cookies Color and Texture
While I usually use recipes that call for baking soda, these cookies are a nice change and feel "easy" since you don't have to bother with mixing flour, leavenings and salt. They do not brown as much as cookies with baking soda, but they do brown around the edges so they aren't totally pale. They are chewy in the center, with just enough crispness around the edges. As for thickness, they're neither too thick nor too thin, so if you have issues with flat cookies or cookies that don't spread right, these might be a win for you.
Choosing the Right Brand
The brand of self-rising flour makes a difference. I've had the best results with King Arthur Self-Rising Flour and White Lily Self-Rising Flour. Both are aluminum-free, which avoids the slightly metallic aftertaste that can show up in cookies made with some other blends. White Lily (milled from soft winter wheat) gives you a slightly more tender crumb, while King Arthur leans a little sturdier and holds its shape well.
A Solid Choice -- Great Frozen
All in all I like these and will make them again. They taste like the kind of cookie you'd want to keep in a jar on the counter or in our case, the freezer.
I'd like to say they bake up perfectly round. They do spread a little, but if you want them to be more circular you can spin them around in an English muffin ring while they are warm.
Recipe
Self-Rising Flour Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened (228 grams)
- 1 cup light brown sugar, packed (200 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups self-rising flour (360 grams)
- 2 cups semisweet chocolate chips (340 grams)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream butter and both sugars until light and fluffy (about 2 minutes).
- Beat in eggs one at a time, then mix in vanilla.
- Add self-rising flour gradually, mixing just until combined. Don't overmix.
- Stir in chocolate chips (and nuts, if using).
- Scoop dough into rounded tablespoons (or use a cookie scoop) and place on baking sheets about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown but centers look slightly underbaked.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
Sue says
If I ever purchase any self rising flour I hope I remember to try these. I guess if I'm going to make those muffins, I'll have to buy some self rising flour, unless I want to make my own! I like the looks of the edges!