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!

chocolate chip cookies recipe without baking soda or baking powder

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.

chocolate chip cookies recipe without baking soda or baking powder

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.chocolate chip cookies recipe without baking soda or baking powder

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. chocolate chip cookies recipe without baking soda or baking powder

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.chocolate chip cookies recipe without baking soda or baking powder

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

Love,

Karlynn

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How to make delicious chocolate chip cookies recipe without baking soda or baking powder! This recipe will ensure that you have amazing cookies - without baking powder or soda! Recipe from @kitchenmagpie

 

4.7 from 10 votes
Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder
Prep Time
10 mins
Cook Time
8 mins
 

How to make thick, chewy, decadent Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder!

Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder
Servings: 36
Calories: 146 kcal
Author: Karlynn Johnston
Ingredients
  • 1/2 cup of butter
  • 1 cup of packed brown sugar
  • 1/2 cup of granulated sugar
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 2 1/4 cups of all purpose flour
  • 1 tsp salt if using unsalted butter
  • 2 cups of semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 350 °F.
  2. 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.
  3. 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.
  4. Drop by rounded teaspoonful onto the baking sheets.
  5. Bake at 350 for 8-10 minutes, until golden brown and slightly underdone. Cool on the sheets completely.
Nutrition Facts
Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder
Amount Per Serving
Calories 146 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 93mg 4%
Potassium 76mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 12g
Protein 1g 2%
Vitamin A 1.9%
Calcium 1.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
253
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

14 Comments

  1. I never write reviews and I bake only once or twice a year but these cookies literally made me to. They were delicious! I baked them for around 18 minutes and they turned out to be perfect. I made half of the batch with peanut butter and sea salt for one my kids who doesn’t like chococlate and they turned out great too! Thanks a lot, will now definitely stop searching for another cookie recipe!

  2. These are the most odd looking cookies I’ve ever baked.

    But damn they are good! I used a mixture of dark chocolate chunks and white chocolate chips because it’s what I had on hand. Also used bread flour instead of all purpose.

    Like others said, they don’t really flatten out, and ended up cooking for 20 minutes total.

    The 2nd batch I pre flattened a bit and they “looked” better.

    Great recipe!


  3. I will never go back to my old Toll House recipe. Theses were my kind of cookies, nice and thick!


  4. I found that this recipe was absolutely amazing! I had run out of baking soda and was desperate for a good alternative! The cookies turned out delicious with just the right texture! The only thing was that it took 20 mins to bake instead of 8-10. I loved it very much! Thank you for making this!!!


  5. I tried this recipe with a couoke of adjustments based on what I had on hand. I used all granulated sugar because I had no brown sugar, I added 3 table spoons of butter flavored pancake syrup (I had found a recipe that called for for maple syrup and thought I’d try syrup in this and see what happens) and 2 table spoons of half n half. Not sure why I felt the need to do this, I was hoping it would ads to the cakiness of the cookies I guess… I baked them on a dark cookie sheet, the first batch for 10 mins then the rest for 9 minutes as the edges got a little too crisp at the 10 minute mark. They turned out amazing. Soft and cakey just like I was hoping for! A great recipe to use when you don’t have everything for the famous Toll House recipe! Thanks for sharing!

  6. Eleanor Howell Reply


    They tasted so good but…I followed the recipe and they turned out very liquidy before baking them. So I couldn’t roll them into cookies but I baked them like brownies


  7. These are excellent cookies! They don’t get as brown as the traditional recipe and I did leave them in the oven for 13 minutes, then I flattened with a fork about 1-2 min after taking out of the oven. Nice and chewy….yum! It made 40 cookies for me using rounded teaspoonful as directed. I didn’t have semi-sweet chocolate chips, I only had white chocolate chips and I added walnuts. Very tasty! I will be using this recipe from now on…thank you!


  8. We tried this after learning that soda upset our tummy. I almost put an extra stick of butter, forgetting the reason for the butter amount! But, they did turn out. Different. Can’t really compare them to others. Not enough salt in our opinion. I will up it next time. We also had to bake them 15 minutes on a ceramic cookie sheet.


  9. Five stars! Made these exact to the recipe except I substituted half of the chocolate chips with peanut butter chips. I was a little worried as it was disconcerting when first pulling them from the oven, they remain in their original shapes and did not brown on top really at all and seemed very soft. I put my trust in the recipe and did take their temperature and ended up going the full ten minutes to reach temp in my oven. In the end, they were delicious right out of the oven and are still soft and moist and yummy 24 hours later. I found this recipe to use in a pinch when I realized my baking powder was way expired and I had no baking powder, but I would utilize it again even if I had both on hand. I think some creative ideas could flourish with this recipe as it holds its original shape so well and does not spread at all in the oven. Using the cookie scooper they look like little ice cream scoops. I got exactly 36 cookies using the scoop from the recipe. Well done.

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