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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Joey drew says
Amazing! So buttery and chewy the bad reviews are bots lmao, don’t listen to them as they probably rushed. Go slow and follow directions.
Kyle says
Did not work, was too dry. Don’t follow this fool
Addie says
So sad 😞 it was a flop for me as well
Shawna Gregg says
The dough itself is bland, even though I did my usual change and doubled the vanilla. I’m not sure how I feel about the sugar ratio either, as I think keeping it balanced by using 3/4c of both white and brown might give a flavor closer to the familiar chocolate chip we all know and love. They definitely were thick and fudgy, though that doesn’t really matter given the taste of the dough itself.
Cookie Mom says
I haven’t made them yet. However I am wondering why you’re not replying to those who are asking you for help? It’s kinda rude not to explain things to them asking for help. Even if you only check in one a week.
Corey says
I haven’t made them yet. However I am wondering why you’re not replying to those who are asking you for help? It’s kinda rude not to explain things to them asking for help. Even if you only check in one a week.
Christa says
okay, I doubled this recipe using the two times feature. I followed the instructions and there was just not enough moisture. I had to add more butter to it to get it to actually turn into dough. they may still turn out but I don’t know if this is altering the cooking time