This post may contain affiliate links. See my privacy policy for details.
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
- Prep Time
- 10 minutes
- Cook Time
- 8 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 36
- Calories
- 146
- Author
- Karlynn Johnston
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 Information
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
PIN THIS RECIPE to your DESSERT RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Araya Pitzer says
They taste super weird…
Kori says
My daughter and I wanted to make cookies but didn’t have any baking soda! We followed the recipe to a T and they turned out super delicious! When she says take them out when they are under done and let them stay on the pan and cool that does the trick! My last batch I ended up taking cookies out late on accident and they tasted awful just like the commenters are saying. If you do 8 mins in oven, 9 tops they should be good! Anything over it will be yucky! Thanks for the great recipe!
aniya says
I love these cookies and my family does too but their a little too much chocolate
chips they also taste good with almond milk
Lilly says
They were really good. Had to cook them a little longer so they weren’t too gooey!(:
Kyra says
These cookies were so dense and so DRY. They looked tall and fluffy but one bite in and I needed a cup of water to wash it down. I didn’t eat another. Everyone else loved them, but I bake quite frequently and I know what a chocolate chip cookie should be like. This tasted more like a muffin left to dry out on the counter for 3 days.
Florida Baker says
Most accurate review on here – wish I had read this before I tried the recipe. Thank you for your honesty.
S says
My SO claims these are the best cookies he’s had in his LIFE. Thank you!!!
Skulduggery Pleasant Fangirl says
These cookies burnt REALLY easily. I burn a lot of cookies I make but I burnt one and a half of the batches. But they are good, I probably shouldn’t have turned up the heat to 250 celsius but, well, they were still cooking after ten minutes. WHICH IS WHAT THE RECIPE SAYS!!!!! But the ones I didn’t burn were one of the best cookies I’d ever eaten! If you bake them, set a timer. Then eat them!!!!!!!!!!! Definetly bake them.
jasmine says
cakey and dry, i followed the directions to a t and i’m disappointed i wasted product. DISGUSTING DO NOT MAKE
Taylor says
Mine came out super thin and runny. I even added about a half a cup more flour and it was still watery, I put it in anyway to see if the oven would fix it. At 8 minutes it had run all of the pan since it was so watery. Very disappointed. Still edible ig.
Erica says
The best! I think I put a larger scoop of dough for each cookie so I doubles the time in the oven and omg they are so delicious. My guy is not into sweets and he loved them!! Thank you for sharing.
Nechama says
I was craving chocolate chip cookies but we had no baking soda left!
My kind husband googled a recipe without baking soda and found this!
He melted the butter by mistake, but they still came out absolutely delicious!! Best chocolate chip cookies I ever tasted!! I’ll be making these even if I do have baking soda 🙂
Jislyn says
I followed the recipe and they came out super flat. I’m sad but I’ll still eat them!
Aprilyung says
This recipe is not as good as I thought it came out like biscuits. I followed every direction it had. Just buy the baking soda
Lee M says
Great recipe and I even baked them in a toster oven!
Dana says
It’s a new Year 2021! Be nice and be kind we need alot in this world because if this pandemic there some people that will love this recipe and some will like and some not like it’s just nice to try new recipes that will work for people and will stick with it for years that’s all no big deal but its always nice to make good reviews on it so people can try it and might even love it. Anyways for bless
Deborah says
These were absolutely delicious! First time I’ve baked these cookies since I didn’t have any baking soda or powder. Thank you for sharing
Liz says
These were delicious! Let me start by saying that I’m not much of a baker. I just had a sweet tooth and happened to have some things on hand, such as 2 eggs left in a carton I bought to make deviled eggs for Thanksgiving. I wanted something sweet and had pretty much everything I needed, except for baking soda. Like I said…not a baker! So, this recipe was perfect! I was skeptical since some commenters had problems. But, these were perfect. I thought they were a little too underdone at 10 minutes. So, I left them in for a total of 12 minutes. They were perfect. I didn’t think they tasted too much like the flour, and I used the two and a quarter cups of flour. (Side note: Who on Earth would write 2 1/4 to mean two quarter cups instead of 1/2 a cup if that was what the recipe needed?) The cookies were nice and thick and very chocolatey.
Lily says
I was skeptical because my boyfriend is extremely picky about food, but I went for it anyway and he’s currently on his third cookie. He loves how soft they came out. Idk why ppl are complaining they don’t know how to bake properly LOL. Thank you so much! God bless you for sharing
Steve says
YOU SIT ON A THRONE OF LIES
I’m a cookie baking connoisseur when I’m super high and also learned from my mom. I didn’t have soda/powder…. so I followed this recipe…. I don’t like you right now for getting my
Hopes up ….. these suck. Get the soda.
And now I don’t have cookies.
Aprilyung says
Totally agree with you
McKenna Corkey says
completely agree
aniya says
maybe if you do it again they won’t suck
Jason says
My cookies came out bland.
Recipe says 1tsp of salt if using unsalted butter. Is this a mistake? Normally I’d use an identical recipe with a full cup of salted butter+a tsp of sugar.
Jason says
+a tsp of salt*
Karlynn Johnston says
No, it’s a baking rule of thumb that you add salt if you use unsalted butter, and no additional salt if you use a cup of salted butter. The reason that these cookies work without rising agents is that you cut the butter in half, thus they are thicker and don’t spread out. You still do need the salt in the recipe though.
HOWEVER if you are like me, you might like a lot more salt, if you usually use salted butter AND add salt, then these would be blander for you.
Jason says
I should say that the texture of these was amazing. After adding a bit of salt to the last few batches, they were definitely more to my liking. Thanks for the great recipe.
Lily says
I didn’t use salt because I was using Imperial butter but should I have added a pinch?
Deborah says
These were absolutely delicious! First time I’ve baked these cookies since I didn’t have any baking soda or powder. Thank you for sharing
Gabrielle says
These turned out great! I will say I only used 2 cups of flour for the dough and it seems to have worked fine! I wonder what adding an additional 1/2 tsp vanilla extract would do. I wish I could show you a picture, very soft, chewy, & delicious.
Deborah says
I am so happy to have found this recipe without baking soda or baking powder. Many people who are looking for lower sodium options would be interested in this recipe since both of these items add sodium!
Mackenzie Fegely says
Really enjoyed these. I wanted to make cookies and didn’t have any baking power. So I searched for a recipe and it let me to here. And I’m glad it did! Very good cookies.
Ella Myers says
This is my first time making cookies from scratch and they are amazing that you so much for this recipe. I hope God bless you and your family.
zarah c says
good like it
Momo says
They taste really good, but I think adding less flour and pressing them a bit down would have helped. Although I personally do like the aesthetic of these round “scone” shaped cookies with my tea 🙂
Alyssa Marie Milani says
Complete fail the ingredients says 2 1/4 cups of flour. Please read that as two 1/4 cups of flour not the way it is written otherwise it is a complete flour cookie. Poorly written recipe
Mr. Kitchen Magpie says
Hi Alyssa,
That is incorrect, the 2 and 1/4 cups of flour is the right amount and IS the base for almost every chocolate chip cookie recipe out there. If it didn’t work out for you, it’s more likely that you didn’t carefully follow the instructions as this has been tested numerous times.
Thanks
Frankie says
Dang, Alyssa, how does it feel to be a complete moron? XD
Kait says
Absolute disappointment. Used “2 1/4” flour as recipe stated instead of TWO 1/4 (aka half a cup!) … ended up with hard flour balls. Wasted all ingredients I had on the batch. Very poorly written recipe and I second Alyssa’s comment above.
Jason says
You clearly did something wrong. 2 and 1/4 cup flour is correct. Go google toll house chocolate chip cookies for reference.
I made these cookies a few days ago (followed the recipe exactly) and they came out perfect.
Izzy says
Absolutely delicious!
ANNA says
I have never heard of a chocolate chip cookie recipe without baking soda or baking powder. We were out of baking soda but I really wanted to make homemade cookies with my daughter. I was so excited to find this so we gave it a shot,! These cookies turned out perfect! It was so easy and they were delicious! I might have eaten 5 of them at once!
I will definitely be making these cookies again!
rahima wahid says
it was a fail
rahima wahid says
it was a big fail
Daisy says
Thanks Karlynn for sharing your recipes. You’re an angel! I just google searched for a cookie recipe without BS and BP since I ran out of stock. I just did not add the granulated sugar to lessen the sweetness and it turned out perfectly fine! It’s indeed a chewey gooooey ooooey cookies!
Btw, tried your oatmeal cookie recipe too and it is the best!
Bob smithe says
Have you ever heard of “If you can’t say something nice keep your mouth shut it was probably a big fail for you because you did not do anything right please be nice
Hanna says
These worked out great for being shorthanded ingredients. I substituted eggs with applesauce due to allergies in our home. While they still look like dough when they come out of the oven they still taste authentic.
Frankie says
The only thing that’s a “fail” here is that you’re still using the word “fail”. Go back to 2007, old timer. This recipe was great.
Hannah says
Hi, I really enjoy re-creating your recipes!! One helpful tip I would suggest is if you could add the grams unit in the ingredients list because I don’t use cups measurements in the UK, thank you!
Brooke says
Delicious cookies, great recipe. Mine turned out rather spongy tho vs. Cookie like. They are very thick and chewy tho
Daisy says
Hi! You may search the web for cups to grams conversion 😉
S. Soch says
Try cream of tarter ( it’s both b.powder and b.soda) not sure how it would work, never had to.