Self-Rising Chocolate Chip Cookies

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Yield: about 3 dozen 2 1/2" cookies

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The mellow protein level of our self-rising flour makes the edges of these cookies light and crisp, a delightful contrast to their soft, chewy middles.

Self-Rising Chocolate Chip Cookies

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 3 dozen 2 1/2" cookies
Published: 04/30/2012


Tips from our bakers


1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) In a large bowl, combine the brown sugar, butter, shortening, corn syrup, and vanilla and almond extracts, beating until well blended.

3) Beat in the egg. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

4) Mix in the flour, then the chips and nuts ( if you're using them).

5) Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.

6) Bake the cookies for 11 to 12 minutes, until their edges are lightly browned. Their tops will stay light golden, almost blonde.

7) Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Transfer to a rack to cool completely.

8) Repeat with the remaining dough. Cool cookies completely, and wrap airtight. Store at room temperature for up to a week or so; freeze for longer storage.

Yield: about 3 dozen 2 1/2" cookies.


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  • star rating 02/24/2015
  • Sara W. from Metro Detroit
  • Easy to make, my four year old and I mixed them up easily and chilled overnight. They didn't spread very much at all for me, which is my preference. Their texture was surprisingly sandy, like shortbread. I have a chewier chocolate chip cookie recipe that I like. This was different. I'll make them again for anyone that is a shortbread fan.
  • star rating 01/20/2015
  • KathyTobby from KAF Community
  • This was a fast and easy recipe that I threw together in minutes just before dinner. I liked the fact they didn't spread. I don't like thin chocolate chip cookies. I refrigerated the dough before baking as I always do to get thick fat cookies which are my preference. I use lard for the shortening and added walnuts. After dinner I baked around 9 cookies in my toaster oven and stored the rest of the batter for tomorrow. I use pasteurized shell eggs so I feel pretty safe storing dough in the fridge. My husband prefers his cookies hot out of the oven so I rarely bake all the dough at once. I would give this recipe high marks because of the ease and because it is delicious. It isn't my favorite recipe though which is the standard toll house or the Neiman's faux folklore cookies. Still I was happy to find something that was fast to throw together and I didn't get any complaints at all. Thank you again King Arthur Flour!
  • star rating 12/11/2014
  • Lynn from Tampa
  • Great recipe! Great appearance when baked. Had never used self-rising flour and can't believe the ease and how good they are. I went to the new King Arthur cookbook I just bought and was disappointed in that I couldn't find any recipes in the book for self-rising flour. A great new experience using self rising flour. Had it not been so late I wanted to make another batch! Am making dozens and dozens of cookies for a meal at a homeless shelter on Jan. 1 (250 people) so needed a quick, easy, great looking and tasty cookie recipe.
  • star rating 10/18/2014
  • Elena from Centerville, Ohio
  • These were a big hit at the office. I'll be making them again!
  • star rating 09/03/2014
  • gosz from KAF Community
  • These were very good. I like to try different chocolate chip cookie recipes, and I've found that all the best ones call for shortening. It's also good to have something else we like that uses SR flour , since I don't make biscuits that often. These have very nice texture. Unlike another reviewer, mine were soft the next day, not crunchy. They were a little more tender than my other cc cookie recipe using AP flour. Mine did not spread too much.
  • star rating 11/17/2013
  • Lily from St. Augustine, FL
  • We liked this cookie, especially since the KA self-rising flour did not give the cookies that baking soda taste of the traditional recipe. The cookie didn't spread much, but it was crispy at the edges and chewy in the middle. I used all butter and skipped the almond flavoring. The crispy edges had a shortbread texture which we liked. My one recommendation would be to add 1/4 cup white sugar. The cookie could have been just a touch sweeter.
  • star rating 10/04/2013
  • Gail from Atlanta, GA
  • Cookies did not spread out at all. Had a good flavor but nothing remarkable. I will go back to my reliable Toll House recipe.
    I am sorry to hear that this recipe did not work for you. Please call our Baker's Hotline so we can troubleshoot the problem!-Jon 855 371 2253
  • star rating 09/02/2013
  • TIGSY1225 from KAF Community
  • I used a cookie scoop and they didn't spread out at all. I had to smash them down and even then they didn't spread out. The cookie tasted good, not the best cookie I have ever had, but good. It seems to be missing something but I haven't figured out what. The almond extract makes the cookie taste similar to a chocolate turtle.
    I am sorry this recipe was a bit of a disappointment. Try replacing the shortening with butter for a greater spread. Elisabeth
  • star rating 10/06/2012
  • reagan from KAF Community
  • I made these this afternoon, they are only ok. I think the almond extract, even though it was just 1/4 tsp., did nothing to enhance the flavor, but took away from it. I think the next time I want to try choc. chip cookies using the self rising flour, which I really like, I will just follow my standard traditional recipe.
    Thanks for sharing your flavor preferences. The almond was an optional ingredient (1/4 teaspoon), in addition to the vanilla (2 teaspoons). You might consider leaving the optional flavor out or replacing with something you love (vanilla butternut?). Be sure the recipe you choose includes baking powder as part of the original ingredients and follow the tips for using self rising flour in an all purpose recipe. Happy Baking! Irene @ KAF
  • star rating 08/21/2012
  • lari29 from KAF Community
  • The cookies were good - but not fabulous or anything out of the ordinary. Easy to put together. They came out exactly as described (though had to bake a bit longer - likely due to high altitude): chewy middle, slightly crisp outer edge. The next day, however, they were very crunchy. Probably will make other chocolate chip cookie recipes instead in future. It was fun experimenting with the new self-rising flour though!
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