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Pret a Manger Chocolate Chip Cookie Copycat

Sweet and chewy chocolate chip cookies made with self-rising flour.
Prep Time10 mins
Cook Time17 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookies


  • 110 grams butter About 1 stick – see note about margarine
  • 170 grams granulated sugar 3/4 cup plus 2 scant tablespoons
  • 85 grams light brown sugar 1/4 cup plus 2 tablespoons tightly packed
  • 1 large egg
  • 190 grams self-rising flour 1 ½ cups
  • 3 grams salt scant 1/2 teaspoon – omit if using salted butter
  • 120 grams large chocolate buttons Your favorite dark, semisweet or bittersweet


  • Preheat oven to 360 degrees F. 350 is okay too.
  • Soften the butter to the point where it is just about fully melted. If you are using tub style margarine, use it straight out of the tub. With an electric mixer, beat the butter and both sugars until creamy.
  • On low speed, beat in the egg until incorporated. Beat in the salt. Add the flour and stir just until mixed, then stir in the chocolate.
  • Shape into 8 mounds.
  • Set on an ungreased or parchment lined baking sheet, press down to slightly flatten the mounds and bake until cookies are golden and puffed up – for me this was about 15 to 17 minutes.
  • Let cool for about a half hour directly on the baking pan.


These can be made with 100 cal per tablespoon margarine such as Country Crock plant butter or tub style margarines that have a high percentage of fat. Don’t bother with the reduced or lower calorie margarines because there’s too much water. If using margarine, use it right out of the tub and reduce the salt in the cookies by at least half.
If using salted butter, you should probably omit the salt completely because you’ll get enough salt in the butter and in the self-rising flour.