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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
Love,
Karlynn
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Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder
Ingredients
- 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
Instructions
- 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.
Nutrition
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Kay says
Good morning! I made these cookies last night last minute for us to have during unleavened bread this week and they came out great! Wonderful, perfect cookie slight differences but they are great. I think that everybody makes cookies a little bit different anyways thank you for this recipe because it really Made a difference in what we were able to do this week! I do have two questions though, Do the eggs and butter need to be room temperature? Or chilled my butter was room temperature. My eggs were cold. I did this just because the butter did not yield a fluffy result. Nevertheless, I kept going. I also made a small mistake and added an extra 4th cup of flour because I thought it said 2 1/2 cups not 2 1/4. 😬 Like I said, still a really good cookie. My next question is should be refrigerated at all? Some of my cookies did come out flatter than the others but they were also the last ones to be put in the oven. I used a small cookie scoop so I got three trays. After scooping out each cookie, I did roll them into balls, So I was wondering if chilling with Joe for a couple of minutes would be OK maybe 15 to 30 or if it would compromise the integrity of the Cookie. So really just those two technically three things, Would be great to receive a response! Thank you once again for the recipe and have a blessed day!
anonymous says
too cakey
Mekenzie says
The only thing that i can say was it wasn’t good, they came out like muffin tops and maybe i just didn’t something wrong. But it was fun.
Mimi says
Best chocolate chip cookie recipe I have tried and I tried a few and this is the best I ever had Thus far me and my family love them and the fact they are so easy even better so glad I came across this recipe
Stephanie says
We just used this recipe. Only thing extra I did was use my hands to roll the dough before putting on the baking tray. Turned out nice and flat like cookies should 🙂
Mr.Balls says
this recipe almost made me throw up. im. not sure if i did something wrong but these made me feel so sick
Robin says
Ever since I learned that white sugar paralyzes our immune system for awhile, I’ve been looking for other options. For this recipe, I used all brown sugar, and it was Very Yummy! From another recipe I read, it helps with making a softer cookie, too.
Robin says
Forgot to mention, I cut the amount of chocolate chips to almost half (1 1/4 c.). Plenty for me. Used Earth Balance vegan spread instead of butter. Next I’ll experiment with Simple Truth egg replacer, or maybe replacing some of the white flour with a whole grain flour … Definitely will be making again!! Thank you again for explaining why they work and how to store to keep them soft.
Robin says
Please ignore the nasty people. I’m SO GRATEFUL for this recipe.
Robin says
THANK YOU SO MUCH!!! I’ve been looking and looking for a good cookie recipe without baking soda/powder and with just simple ingredients and process for making. Your explanation of why they work (less butter) and why they don’t need to be baked so long is very useful, too. When I went back to print this, I accidentally got into your regular choc chip cookie recipe, and learned how to store/freeze them so they STAY softer (which I’ve found a problem with soda/powder-less cookies). A slice of bread in an airtight container is VERY HELPFUL! in keeping them from going dry. Maybe I missed it, but at this point I didn’t see that info on this recipe.
Eish says
I had a quick cookie craving and found this recipe SUPER satisfying, easy, and to my surprise, especially after not having a key ingredient like baking soda; very chewy and delicious. Two thumbs up!
I don’t know how long I baked them, I just kept an eye on them. I used half a stick more of butter but I browned it. A sprinkle of salt because I used salted butter
Grace says
Good recipe, textures great, baking time takes longer than what is listed (might be depending on your oven) and they’re a bit salty even though i put less than what was listed ! other than that its great
Liv says
this didn’t work for me but maybe I did it wrong?
Tammy says
I barely had enough ingredients to half this recipe, but my family still loved it! Thanks for the pretty decent recipe!!!
Keira Landers says
Not too specific it said just put butter in but for beginners It could have made them think frozen butter was okay but it’s not so just add a temp but overall ended up gret
Joho says
More like muffin cookies no bueno sorry about 15 minutes to bake good
Isa says
They are REALLY good cookies! I was making them for a party and wanted them to still be warm so I was timing it with a little extra time left over and instead of it taking 8 minutes it took closer to like 35. I thought they were the same size as directed so I don’t know what happened. I will still make them again though.
Karlynn Johnston says
I don’t think these would take 35 minutes, did you check your oven temperature?
Delicious says
They were so good! Just leave them in for a little longer and in the middle of the baking press them down just a little bit. This makes dough a good cookie for no baking powder or soda.
Anna says
These are very good thank you for the recipe!
Trina says
well you did look up , “no baking powder, no baking soda” what do you rude ass ppl expect. Gourmet with no ingredients. 😂
for what was used they weren’t bad. more like a soft chewy sugar cookie.
and thank you for the recipe and your time.
Not everyone can afford to buy 50 different ingredients for cookies. and the people who ate the cookies ate them ALL. 😀
Kels says
These cookie were great! I used cold butter to allow for some carmalization! Once baked 12-15 mins the cookies came out perfect crisp on the bottoms and chewy and a little doughy!
Also if you guys are going to be so rude at least provide a little context not just these are trash. These cookies do not have baking soda or powder in them so you will not get the texture you are use too.
As with most recipes you can add more vanilla or cinnamon or almond flavoring!
Tj says
Jeez guys why is everyone going so hard
Lauren says
I actually really like this recipe. They are a bit doughy, but once cooled it makes for a cookie that stays soft!!
Bryan Pully says
I’ve been a Chef for 29 years! These cookies are WONDERFUL! I was skeptical myself but having neither of missing ingredients in my house at the time I tried it anyway. We were blown away and ate every single one. As sow
One said they were crisp on the bottom and chewy and gooey inside. It is my opinion that they are even better than the “real thing” the consistency was superb!
ELIE JONES says
absolutely disgusting i hated the texture and flavor.
Keira says
If you are drunk and out of ingredients they aren’t bad, otherwise just make a different recipe
Lola says
i went to make cookies and didn’t have baking soda but just searched for a different recipe, they’re pretty good! they taste just like a cookie with baking soda/powder it’s just the texture that’s different. they’re very gooey and i even cooked them 5-7 minutes longer than the instructions say, i kind of like it though because it feels like i’m eating cookie dough without the worry of getting sick from raw egg
Deja says
WORST COOKIES EVER!!! they are so doughy and bland. Don’t ever pick up a measuring cup to bake again. wowww. i should’ve read the reviews beforehand. absolutely disgusting.
K says
Your miserable
Cookies says
Can you please explain why you said this.
Tammy says
I don’t really get why you said this; perhaps you messed up something? This recipe worked fine for me and my family.
Brittney says
I made these tonight and I think they were great and I don’t even eat sweets. I also used regular chocolate chips and salted butter. I also cooked them for 15 minutes instead of 8-10. The 10 minutes didn’t seam at all done.
Tumble says
Really not great..flat..kinda wasted my time and ingredients. they taste okay(I guess) but youd be better off waiting till you have the right ingredients and just make actual cookies.
A says
flat? you definitely made them wrong
Alexandria Curtis says
This is garbage. Don’t ever bake again.
Awful says
Wow I wish I had read the reviews beforehand…this recipe is absolute trash
Mona says
Pretty good cookies overall, easy and quick to make but does seem to need more time for baking even if the oven is set to 350. The cookies don’t come out bland at all (the folks in the comments probably just lack tastebuds). I like to also add a bit of cinnamon to them because I’m a cinnamon enjoyer. Usually these cookies are devoured by the end of the day.
Pros:
– Yummy cookies
– Not too time consuming
– Doesn’t consume too much Ingredients
Cons:
– Takes a bit longer to bake than mentioned (I think this may also depend on oven brand or how old your oven is)