Introduction
Who doesn’t love a warm, gooey chocolate chip cookie fresh out of the oven? If you’re looking for a quick and easy recipe that yields perfectly chewy cookies every time, look no further than these chocolate chip cookies with self rising flour. Not only are they incredibly simple to make, but they also use self rising flour, which means you don’t have to worry about adding any extra leavening agents. In this blog post, we’ll share two mouth-watering recipes that are sure to satisfy your sweet tooth.
Recipe 1: Classic Chocolate Chip Cookies
Ingredients
- 2 cups self rising flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the self rising flour to the mixture, stirring until well combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Nutritional Information
Serving Size: 1 cookie
Calories: 190
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 70mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 16g
Protein: 2g
Cooking Time
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These cookies are perfect for serving warm with a glass of milk or a scoop of vanilla ice cream. They also make great gifts for friends and family.
Variations
You can use dark chocolate chips or a mix of different types of chocolate chips to give these cookies a unique flavor. You can also add nuts, dried fruit, or shredded coconut for added texture.
Substitutions
If you don’t have self rising flour, you can make your own by combining 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. You can also use salted butter, but you may need to reduce the amount of salt in the recipe.
Storage
These cookies will keep well in an airtight container at room temperature for up to 1 week. You can also freeze the dough for up to 3 months, then bake them as needed.
Tips
- Don’t overmix the dough, as this can make the cookies tough.
- Use room temperature butter and eggs for best results.
- If you want flatter cookies, you can press down on the dough with a fork before baking.
Frequently Asked Questions
- Q: Can I use margarine instead of butter?
- A: While you can use margarine, we recommend using unsalted butter for best flavor.
- Q: Do I need to chill the dough before baking?
- A: No, you can bake the cookies right away.
- Q: Can I use milk chocolate chips instead of semisweet?
- A: Yes, you can use any type of chocolate chips you like.
Recipe 2: Double Chocolate Chip Cookies
Ingredients
- 2 cups self rising flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the self rising flour and cocoa powder to the mixture, stirring until well combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and the tops are slightly cracked.
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Nutritional Information
Serving Size: 1 cookie
Calories: 210
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 70mg
Total Carbohydrates: 26g
Dietary Fiber: 2g
Sugars: 17g
Protein: 3g
Cooking Time
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These cookies are perfect for serving warm with a glass of cold milk or a cup of coffee. You can also dust them with powdered sugar for a festive touch.
Variations
You can add chopped nuts, white chocolate chips, or even a pinch of cayenne pepper for a spicy kick.
Substitutions
If you don’t have self rising flour, you can make your own by combining 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. You can also use salted butter, but you may need to reduce the amount of salt in the recipe.
Storage
These cookies will keep well in an airtight container at room temperature for up to 1 week. You can also freeze the dough for up to 3 months, then bake them as needed.
Tips
- Don’t overmix the dough, as this can make the cookies tough.
- Use room temperature butter and eggs for best results.
- If you want flatter cookies, you can press down on the dough with a fork before baking.
Frequently Asked Questions
- Q: Can I use margarine instead of butter?
- A: While you can use margarine, we recommend using unsalted butter for best flavor.
- Q: Do I need to chill the dough before baking?
- A: No, you