Self Raising Flour Chocolate Chip Cookies

So, you’re craving something warm, gooey, and utterly delicious but the thought of a complicated recipe makes you want to just order takeout? You’ve come to the right place, my friend. We’re about to make some seriously simple, ridiculously tasty self-raising flour chocolate chip cookies. Get ready to impress yourself (and maybe everyone else, if you decide to share!).

Why This Recipe is Awesome

Let’s be real, life’s too short for fussy baking. This recipe is awesome because it’s practically **idiot-proof**. Seriously, if I can do it without setting off the smoke alarm, you’re golden. The magic of self-raising flour means fewer steps, less measuring, and way less chance of accidentally creating rock-hard hockey pucks instead of cookies. It’s quick, it’s easy, and it results in perfectly soft, chewy cookies every single time. Plus, the minimal effort leaves more time for eating said cookies. Win-win, right?

Ingredients You’ll Need

Gather ’round, butter-fingers! Here’s what you’ll need for this culinary adventure. Don’t stress, it’s all basic stuff:

• **125g (1/2 cup) Unsalted Butter:** Make sure it’s softened, like, *really* soft. If it’s rock solid, you’ll be wrestling with it.
• **100g (1/2 cup) Caster Sugar:** The fine stuff. Granulated works too, but caster sugar gives a slightly better texture, IMO.
• **100g (1/2 cup, packed) Light Brown Sugar:** This is where the magic chewiness comes from. Don’t skip it unless you want sad, less chewy cookies.
• **1 Large Egg:** Room temperature is best, but if it’s straight from the fridge, don’t sweat it too much.
• **1 tsp Vanilla Extract:** A good quality one makes a difference, trust me.
• **200g (1 ¾ cups) Self-Raising Flour:** The star of the show! No need for baking powder here, it’s already in the mix.
• **1/2 tsp Salt:** Yes, even in sweet things! It balances the flavour and makes the chocolate pop.
• **200g (1 cup) Chocolate Chips:** Your choice! Milk, dark, white, a mix – whatever makes your heart sing. I’m a dark chocolate purist myself.

Step-by-Step Instructions

1. **Preheat Power-Up:** First things first, get your oven ready. Preheat it to **180°C (350°F)**. Line a couple of baking trays with parchment paper. This stops sticking and makes clean-up a breeze.
2. **Butter & Sugar Bash:** In a large bowl, cream together the softened butter, caster sugar, and light brown sugar. Beat ’em up good until the mixture is light, fluffy, and looks like a happy, pale cloud. A stand mixer or a hand mixer makes this quick work, but elbow grease and a wooden spoon totally work too.
3. **Egg-cellent Addition:** Crack in your large egg and add the vanilla extract. Beat again until everything is just combined. Don’t overmix here; we’re just getting acquainted.
4. **Flour Power:** Gently fold in the self-raising flour and salt. Mix until *just* combined – stop as soon as you don’t see any dry streaks of flour. Overmixing at this stage can lead to tough cookies, and nobody wants that.
5. **Chocolate Chip Drop-In:** Now for the best part! Stir in your glorious chocolate chips until they’re evenly distributed throughout the dough. Try not to eat too many raw ones (a few are allowed, for quality control, obviously).
6. **Scoop & Space:** Use a tablespoon or a small ice cream scoop to drop rounded spoonfuls of dough onto your prepared baking trays. Leave a decent amount of space between them because these beauties are gonna spread!
7. **Bake ‘Em Baby:** Pop the trays into your preheated oven and bake for **10-12 minutes**. You’re looking for edges that are lightly golden brown, but the centers should still look soft and slightly underdone. This is key for chewy cookies!
8. **Cool Down:** Once baked, let the cookies cool on the baking tray for about 5 minutes. They’ll continue to set up during this time. Then, carefully transfer them to a wire rack to cool completely (if you can wait that long, you’re a stronger person than me).

Common Mistakes to Avoid

Even the simplest recipes have traps for the unwary! Here’s how not to mess up your cookie game:

• **Forgetting to Preheat:** Rookie mistake! An oven that isn’t hot enough means your cookies won’t bake evenly or spread correctly. **Always preheat!**
• **Overmixing the Dough:** Once you add the flour, mix *just* until combined. Too much mixing develops the gluten in the flour, resulting in tough, cake-like cookies instead of soft, chewy ones.
• **Not Softening Your Butter:** Trying to cream cold, hard butter with sugar is a workout you don’t need. It also won’t cream properly, affecting the texture of your cookies.
• **Baking for Too Long:** Overbaked cookies are dry and crunchy. Pull them out when the edges are set and lightly golden, but the centers still look a little soft. Trust me on this.
• **Crowding the Pan:** Giving your cookies enough space to spread is crucial. If they’re too close, they’ll merge into one giant, sad cookie monster.

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? No worries, we can totally adapt!

• **Butter Swaps:** While butter is king for flavour, you *can* use baking margarine in a pinch. Just be aware the taste and texture might be slightly different. For a plant-based option, use a good quality vegan butter alternative.
• **Chocolate Chip Funk:** Don’t limit yourself to just chips! Chopped chocolate bars (especially good quality ones), M&Ms, Reese’s Pieces, or even chopped nuts (pecans, walnuts) are fantastic additions. Go wild!
• **Flour Fix:** If you only have plain flour, you can still make these. Just add **2 teaspoons of baking powder** to the plain flour and mix it in well before adding to the wet ingredients.
• **Spice It Up:** A pinch of cinnamon or a tiny bit of nutmeg can add a lovely warmth, especially if you’re leaning into autumn vibes.

FAQ (Frequently Asked Questions)

Got questions? I probably have snarky-yet-helpful answers!

• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? Butter provides a richer flavour and better texture. If you must use margarine, make sure it’s a block baking margarine, not a spread.
• **My cookies are spreading too much! What happened?** This usually means your butter was too soft (almost melted) or your oven isn’t hot enough. Chilling the dough for 20-30 minutes before baking can help firm it up.
• **How do I store these magical cookies?** Keep them in an airtight container at room temperature for up to 3-4 days. They rarely last that long, though!
• **Can I freeze the cookie dough?** Absolutely! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag for up to 3 months. When you’re ready to bake, just pop them on a tray and add a couple of extra minutes to the baking time.
• **Why is salt in a sweet recipe?** It’s not a typo! Salt is a flavour enhancer. It helps to balance the sweetness and really makes the chocolate flavour *sing*. Don’t skip it!
• **My cookies are hard, not chewy. Help!** You likely overbaked them. Remember, pull them out when they look slightly underdone in the middle. They’ll continue to cook a bit on the hot tray.

Final Thoughts

See? That wasn’t scary at all, was it? You just whipped up a batch of glorious self-raising flour chocolate chip cookies with minimal fuss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned every single delicious bite. Seriously, pat yourself on the back. And maybe grab a glass of milk. You deserve it!