Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder. That phrase right there is completely something that I would have googled for or searched for in the middle of a snowstorm when I had neither in my pantry. Oh, it’s true! We went away for 4 weeks and after my Christmas baking I had neither one in my pantry. We have had such crazy weather here in Edmonton and the urge for some chocolate chip cookies hit when it was freezing cold and snowy. I was so tired after the 5 day drive home from the States that the thought of getting into the car in -30°C weather made me want to cry. So I threw caution to the wind and made them anyways.
So. Can you make chocolate chip cookies without baking soda or baking powder? Heck YAH you can and they are delicious!
How to Make Chocolate Chip Cookies Without Baking Soda or Baking Powder.
So obviously you can tell from the photos that no one complained about them. I mean, gooey chocolate, thick chewy cookies, they were amazing. I can actually hear you wanting to call BS on me and say ” Karlynn, there is NO way those thick cookies have no lift action ingredient in them.” To that I would tell you that I have a secret weapon. A secret COOKIE weapon.
Those of you that have been here a while know that my Thick & Chewy Chocolate Chip Cookies are the most popular cookie recipe on my website. To prove that point, my DAD makes them as his chocolate chip cookie of choice. MY DAD. That man is serious about his cookies so for him to have adopted my recipe as his go-to cookie recipe. He’s the cookie baker in the house & he’s so good at it that Mom happily handed the job over to him.
The secret to these is cutting the butter in half so that you get thicker cookies. Then you have to under bake them to get chewy cookies. I’ve explained the science to my sister and Mom almost every time we make chewy cookies.
As long as your cookies reach 165°F in the middle, you have killed all the bacteria in the raw eggs and you are fine to eat them. That’s all. There is no need to worry about your cookies if they are gooey in the middle.
That’s another cookie secret. All you have to hit is that 165 °F and then your cookies are safe to eat. At that temperature they are so wonderfully ooey, gooey and chewy!
Hmm. I’m a poet and I didn’t even know it. Ooooey gooooey chewy.
Eh. I’ve hardly had any coffee this morning, bear with me.
So there are the secrets to making the chocolate chip cookies recipe without baking soda or baking powder. I can’t lie and say that they are as good as the ones using baking soda however since those are the BEST chocolate chip cookies, so there is no comparison. These cookies are seriously great and you won’t be wasting your ingredients on them, which is all that anyone really needs to know.
Happy baking! I hope that I’ve helped someone out with my answer to the cookie problem!
If you are looking for other cookie recipes try these:
Giant Bacon Chocolate Chip Skillet Cookie
The Perfect Stuffed Cookie Recipe
Thick & Chewy Peanut Butter Chocolate Chip Cookies
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Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder
- Prep Time
- 10 minutes
- Cook Time
- 8 minutes
- Karlynn Johnston
- 1/2 cup of butter
- 1 cup of packed brown sugar
- 1/2 cup of granulated sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 1/4 cups of all purpose flour
- 1 teaspoon salt if using unsalted butter
- 2 cups of semi-sweet chocolate chips
- Preheat your oven to 350 °F.
- Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour and salt.
- When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
- Drop by rounded teaspoonful onto the baking sheets.
- Bake at 350 for 8-10 minutes, until golden brown and slightly underdone. Cool on the sheets completely.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
bruh bruh bruh bruh says
i wouldn’t really recommend this. extremely bland, but perhaps okay if you’re going for something that doesn’t have a lot of flavor. i’m not trying to be mean or anything. they just didn’t have a lot of flavor to them and honestly just tasted like cooked flour (idek what that tastes like but if i knew, it would be comparable to this recipe)
Tara Webb says
So far so good. Can I freeze this batter do you think for those little cravings that come on unexpectedly and don’t want to break out the kitchen aid to make the batter again. 😂
Thank you for sharing this. The recipe was great for what we wanted and we added extra chips that were dark chocolate. Made it even better.
Amanda Hernandez says
Smelled better and tasted better as a batter. Waste of time and effort, just go to the store and get baking soda. For fuck sake.
She’s a dumb ass hoe says
Ugh I made pancake trash wtf was this recipe, tasted good but wtf
OP is a dumb bitch says
I made this and followed instructions, did not turn out as expected.
These cookies are delicious!!! For most of the cookies I make they don’t stay soft after the next day but these cookies are still soft and chewy after sitting in a bag all night!!!
BEST COOKIES I HAVE EVER JAD IN MY WHOLE LIFE AND I WILL NEVER HAVE THEM EVER AGAIN BECAUSE THEY JUST MELTED IN MY MOUTH
As a beginner baker with not a big pantry, I thought this would be the perfect recipe. It seemed simple enough! I tried it however and I wished I didn’t. The texture made me wanna hurl and there was no flavour at all despite the tons of sugar I put in. Was impossible to fold in the chocolate chips with that dry dough. I also didn’t know if I was supposed to ball up the dough and bake it or flatten it. Tried both and they were both awful. Did not cook fully, yet got burnt on the bottom. Next time, I’ll buy baking soda and try a better recipe.
I agree!!!!!!! Wish I had read this before making.
Thank you for posting this recipe. I have not made it yet but plan on it soon. A couple of months ago I started baking sourdough bread because I like it, it is more nutritious and it is more digestible and agrees with my gut better than other types of bread. So now I look for recipes that I can make without baking powder and baking soda and just stick with my homemade starter. Keep up the good work!
Chanel Pugh says
Excellent Recipe! Is it possible to make cookie crisp cereal using this recipe?
Idk why everyone is complaining. They turned out fine. Made the first batch way too big so I had to cook for double the time & I cut the flower a bit and softly melted the butter before mixing but they turned out good & taste great.
If you are looking for the classic crisp golden brown chewy choc chip cookie then this recipe is not for you. What do you expect when you are not using a leavening agent like baking soda. There is nothing wrong with the recipe so stop your whining.
Mr. Kitchen Magpie says
Wasnt great the first time so I remade it with pudding instead of vanilla extract and was perfect
Dani A DuBois says
I made these with gluten free flour and they came out perfect. I needed to bake them for 13 minutes and they came out slightly golden brown and the bottoms were perfect. Ironically, I had been trying for years to make a more cake-like cookie in the Italian style and these really hit close to the mark. I used salted butter, and therefore, no salt. I would recommend that.
Kashif Syed says
I don’t know I’m making them they look good but idk let’s see !
Okay, so…I didn’t read the comments until I was almost done prepping, then I was really worried that these would be bad…but they’re actually pretty tasty. I’m no baking or cookie aficionado and these are definitely different than what I had in mind…they’re almost cake-like, and kinda pale…but not terribly bland like some others stated. I did add 3 tbsp of oat milk and a generous sprinkling of Cinnamon Toast Crunch Cinnadust to the batter once I read the comments, but I think they would’ve been decent even without the Cinnadust. I’ll definitely keep this recipe on hand for when I run out of baking soda but still want chocolate chip cookies.
Emily mead says
They dont spread out like theyre supposed too. Had to bake them for 13 mins. And before you ask, i followed the recipe step by step word for word and im also a baker (have my culinary arts degree) i would recommend using a normal chocolate chip recipe that requires baking soda/powder to help be more fluffy and spread out like theyre supposed too.
Thanks I loved it says
They turned out perfect and delicious for me! You all must be horrible at baking, best to keep trying.
Carlos Michigan says
This is the worst cookie I have EVER had in my life!! It is so bland and flavorless I am extremely appalled. I will never follow a recipient from this woman again and I advise you ado the same.
Carlos Michigan says
Hi…Carlos again, I forgot to leave stars so here you go.
Kenny B says
STFU, Carlos. There’s a way to criticize without being an asshole. This is a stranger you’re saying that to, and she’s trying to help people. What do you do that helps?
That’s kind of rude. So don’t bake it again!
Very bland and texture was weird. I followed recipe exactly
the recipe was okay but wouldnt make again. dont add a whole teaspoon of salt, way to salty and it tastes abit funny. when i rolled them out i rolled them to about the size of walnuts and the cookies barely spread,q and i ended up with these tiny little cookies which is great…if you want to lose weight and have a treat even though they do contain alot of sugar.
ur mom says
kinda dogwater not gonna lie. they are more like cookie puffs and that aint what i was going for but hey they do taste pretty fire. to be fair, i don’t really know what i was expecting cuz baking soda is like a key ingredient but anything is possible so i figured i give it a whirl. overall, not a bad cookie its just pretty mid and tastes like one but looks like a cookie version of the blown up frog in shrek if you know what im sayin. later skaters
Oh, and I only added about 1/4 tsp of salt. Worked well enough for my tastes.
Not a cookie but it’s not bad. It tastes like a cake bar and it’s very sweet. Instead of regular chocolate we used white chocolate so that could be why it tastes a little too sweet. It’s not a bad taste at all, just not a cookie taste.
Whoops didn’t mean to reply to u
i’m vegan so had to sub the eggs for some corn flour mixed with water to bind the ingredients, and olive spread instead of butter. i also only had raw sugar so used this instead of the sugars listed.
they didn’t turn out looking exactly like the ones pictured, but were definitely nice and chewy in the middle.
thank you for finding a way around baking soda / powder 🙂
Michael k says
I just want to say these cookies are the best things that have ever touched my tongue.I appreciate it homie.
Really should specify in the directions what goes in when, because you use two different kinds of sugars. The directions just said to mix the butter and sugar, and I completely missed the brown sugar. Should be “cream together butter and sugarS”
Idk what I did wrong.. I’ve been sitting in front of my over the cookies have been in for 14 mins+ and they still look completely raw on top. My oven is at 350 degrees so idk.. but I’m hoping they’ll be yummy
I do not recommend they taste horrible, they make me want to puke in my mouth
not very good at ALL they were NOT FLUFFY nor GOOD
Little lad says
Or you just made them wrong lol they turned out good asf for me