A very happy accident happened in my kitchen last week. Fresh out of all-purpose flour, I experimented with self-rising flour and, with a little help from the baking gods, these miracle fudge cookies were born.
It probably helped that I crossed my fingers, prayed, and rocked back and forth on the kitchen floor between peeking into the oven every two minutes. Baking experiments can be intensely nerve wracking.
As it turns out, I didn’t have anything to worry about. Self-rising flour requires even less effort than all-purpose because there’s no need to add baking soda or baking powder to the mix (hence, the “self-rising” aspect). For me, this is a huge benefit because I hate the tedium of washing out itty bitty 1/4 measuring teaspoons at the kitchen sink. Blech.
Without a doubt, these cookies were my best batch yet. They were deeply rich with intense cocoa flavor, but not as sweet as your average chocolate chip. Almost more of a savory cookie- moist and buttery with a pinch of sugar and a slight tang of salt.
Ingredients: (makes about two dozen cookies)
1 stick butter (softened)
1/3 cup brown sugar (packed)
1/3 cup sugar
1 teaspoon vanilla
1 and 1/4 cup self-rising flour
3 Tablespoons cocoa powder
1/4 teaspoons salt
1 cup chocolate chips
Preheat oven to 350 degrees. Cream the egg, sugars, butter and vanilla together until fluffy and creamy. Add in the flour, cocoa powder, and salt. Mix well. Next, pour in the chocolate chips and combine. Cover and chill the dough for about 10 minutes. Spoon two inch balls of the dough onto a cookie sheet. Bake for about 10 minutes.
Don’t just sit there, go make these!
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