Mom’s Famous Easy Chocolate Chip Cookies (Self Rising Flour)

5 from 27 reviews

Searching for THE BEST chocolate chip cookie recipe to make for your family? Try my Mom’s Famous Easy Chocolate Chip Cookies with Self Rising Flour for incredibly soft, gooey, and delicious chocolate chip cookies! These homemade chocolate chip cookies are made with self rising flour, nestle toll house chocolate chips, and are SO EASY to make.


Units Scale
  • 1 cup (2 sticks) softened butter* (I use unsalted, but feel free to use salted if preferred)
  • 1 egg
  • 1 tsp vanilla extract
  • 2/3 cup sugar
  • 1/2 cup light brown sugar
  • 2 cups self-rising flour
  • 12 oz package semi-sweet chocolate chips (I like using 1/2 regular and 1/2 mini size)


  1. Using an electric hand mixer, cream butter in a large mixing bowl until smooth.
  2. Next, add in sugar and brown sugar and mix with electric mixer for about 1 minute, until creamy. Add egg and vanilla extract and mix for about 30 seconds until incorporated.
  3. Slowly add in flour 1/2 cup at a time and mix until just combined.
  4. Next, add in your chocolate chips and gently stir by hand until evenly incorporated. (I like using half regular size chocolate chips and half mini size to make them extra yummy!)
  5. Cover and place your chocolate chip cookie dough in the refrigerator to chill for a minimum of 1 hour or overnight is preferred.*
  6. Once dough has chilled, remove from the fridge, preheat oven to 375 degrees F, and use a small cookie scoop or hands to shape into balls.
  7. Line large cookie sheets with parchment paper and place cookie dough balls about 2 inches spaced apart on your cookie sheet.
  8. Place in a 375 degree preheated oven and bake for 8-11 minutes until the sides and bottom are a light golden brown.
  9. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
  10. Store leftover cookies in an airtight container at room temperature for up to 1 week.

Watch my step-by-step Youtube video over here


Butter – Make sure your butter is softened to room temperature but not overly soft or melted. I usually set mine out a couple hours before I want to make my cookies. I personally use unsalted butter for these cookies but you can use salted if you prefer.

How Long to Chill Dough – I recommend chilling your cookie dough for at least 1 hour in the refrigerator prior to baking. This helps ensure your cookies won’t spread out too thin and will help achieve a more soft, chewy texture. I personally like making my cookie dough the night before and refrigerating overnight, and you can even chill your dough up to 48 hours.

How to Store Cookies – Store leftover chocolate chip cookies in an airtight container at room temperature for up to 1 week.

How to Freeze Dough – Cookie dough can be frozen for up to 3 months. I recommend shaping into balls and placing in a freezer safe bag that way you can easily bake them from frozen. Bake as directed.

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