Self-Rising Flour Chocolate Chip Cookies
The cookies may vary a bit due to different formulations of self-rising or self-raising flour. I typically use the aluminum-free White Lily or King Arthur's self-rising which is also aluminum-free.
Servings 32 cookies or more
Cost 5
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.
Notes
For chewier cookies, chill the dough for 30 minutes before baking.