Chocolate chip Cookies With Self Rising Flour
Small and crunchy homemade cookies, try them out on your day off.
“Rich and crunchy, this recipe for chocolate chip cookies will soon become your favorite!”
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Who doesn’t love chocolate chip cookies? Popular among kids and adults alike, today’s recipe uses self-rising flour so you don’t have to worry about running out of baking powder or baking soda.
Crunchy, buttery, and sweet, these chocolate chip cookies will be gone in no time!
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Chocolate chip Cookies With Self Rising Flour
Small and crunchy homemade cookies, try them out on your day off.
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Ingredients
- 1 bag of chocolate chips
- 1¾ sticks butter (at room temperature (200 g))
- 2 eggs (unseparated)
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- A pinch of salt
- 2¼ cups self-rising flour
- 1 tsp. vanilla extract
Instructions
- Heat up the oven to 340°F (170°C).
- In a large bowl, beat together the butter, brown sugar, and granulated sugar.
- Add the vanilla extract and keep beating.
- Add the eggs and continue beating.
- Add the flour and a pinch of salt and keep beating.
- While beating, add the chocolate chips.
- Optional: add ½ cup walnut nibs if desired (or if the cookies aren’t for kids).
- Line a cookie sheet with parchment paper.
- Using two teaspoons, scoop small balls of dough onto the cookie sheet. Make sure to leave even gaps between the scoops because they’ll spread while baking.
- Bake at 340°F (170°C) until golden.
- Allow the cookies to cool completely on the cookie sheet.
- After the cookies harden, transfer them to an airtight jar or container.
Tips
- This recipe yields about 3 cookie sheets.
- You can convection bake all the cookie sheets together at 340°F (170°C).
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