Chocolate Chip Cookies with Self-Rising Flour
The edges of these chocolate chip cookies made with self-rising flour are light and crisp, a delightful contrast to their soft, chewy middles. (That bendy, slighty fudgy texture comes from just a touch of corn syrup in the dough.) Brown sugar adds molasses flavor that complements the chocolate. Add nuts if you're looking for additional crunch and flavor.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (213g) light brown sugar, firmly packed
- 8 tablespoons (113g) unsalted butter, room temperature
- 1/2 cup (92g) vegetable shortening
- 1 tablespoon (21g) light corn syrup or dark corn syrup
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/4 teaspoon almond extract, optional
- 1 large egg
- 2 3/4 cups (312g) King Arthur Unbleached Self-Rising Flour
- 2 cups (340g) semisweet chocolate chips
- 1 cup (114g) pecans or walnuts, chopped, optional
Instructions
- 1
Preheat the oven to 375°F. Lightly grease 2 baking sheets or line with parchment.
- 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 the chocolate chip cookies made with self-rising flour completely, and wrap them airtight. Store at room temperature for up to a week or so; freeze for longer storage.