In less than 30 minutes, you can have four dozen chocolate cookies baked and ready to enjoy. Self-rising flour cuts down on the amount of ingredients you need, and the dough comes together in a snap. It does not need to chill before being baked; you simply roll it into balls and plop them onto baking sheets. You can easily cut the recipe in half for a smaller batch (lightly beat the egg and measure out half of it), or freeze extras—baked and cooled—for up to two months.
Ingredients
white self-rising flour
2 cup(s)
unsweetened cocoa powder
⅓ cup(s)
sugar
¾ cup(s)
unsweetened applesauce
¼ cup(s)
canola oil
4 tsp
vanilla extract
1½ tsp
egg(s)
1 large
powdered sugar
1 Tbsp
Instructions
- Arrange oven racks with one in lower third of oven and one in upper third of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour and cocoa and set aside. In a large bowl, combine sugar, applesauce, oil, vanilla, and egg. Beat with an electric mixer at medium speed until smooth, about 1 minute. Add flour mixture to large bowl and stir until fully combined. Scoop dough by level tablespoonfuls and roll into balls. Arrange 12 dough balls on each baking sheet.
- Bake cookies at 350°F until set, 8 to 10 minutes, rotating baking sheets halfway through. Cool cookies on pans for 2 minutes. Remove cookies to wire racks to cool completely. Repeat process with remaining dough. Sprinkle cookies with powdered sugar.
- Serving size: 1 cookie
