Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder

4.80 from 289 votes
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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!

Chocolate chip cookies on black cooling rack and on plate. 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.

Stack of chocolate chip cookies

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.Top down shot of Chocolate chip cookies on black cooling rack and on plate

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. Close up of Chocolate chip cookies showing the inside melted chocolate

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.Close up of Chocolate chip cookies showing the inside melted chocolate

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




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


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Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder

How to make thick, chewy, decadent Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder!
4.80 from 289 votes
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.

Nutrition Information

Calories: 146kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 93mg, Potassium: 76mg, Fiber: 1g, Sugar: 12g, Vitamin A: 95IU, Calcium: 15mg, Iron: 1.1mg

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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Cas says

    these cookies are super delicious and easy to make. they always come out crispy on the outside and chewy on the inside. love the fact that no leavening agent was needed because we don’t eat any of that anymore. thank you so much for this wonderful recipe.5 stars

  2. Stephen Buck says

    Fab recipe. I did 2 tsp vanilla and dark brown sugar, mashed by hand into cold butter, no pre-creaming, true aero bake at 325f so bottoms don’t burn. Slammed dough on cookie sheet and separated in haphazard way for big disorganized cookies. Took about 17 mins for soft center crispy outside.5 stars

  3. Carol says

    just what I was looking for, my husband is on a low sodium diet. I thought they were awesome.
    Make sure you read the recipe before you start baking! I can’t believe how rude people are, if you don’t have anything to say nice to say. Zip it up!5 stars

  4. Lickass says

    Very easy to make overall I’d teach children this recipe to show them the basics to calling5 stars

  5. J says

    Went to make cookies- no baking soda, so tried this recipe. They are going to look unfinished, that’s the lack of the ingredient. But after baking for 12 minutes and cooling for 10, they were tasty with a more cake like consistency. Thanks for saving the afternoon treats. 💚

  6. 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)1 star

  7. 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.4 stars

  8. 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.1 star

  9. She’s a dumb ass hoe says

    Ugh I made pancake trash wtf was this recipe, tasted good but wtf

  10. OP is a dumb bitch says

    I made this and followed instructions, did not turn out as expected.

    • Lisa. L says

      my batter will not bake 😭 I’ve done this twice and both batter’s are just raw or look raw after well over the 8-10 minutes…how is this real I’m sorry I’m just confused? can you actually bake these and make them edible?

  11. Kassie says

    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!!!5 stars

  12. Rayna says


  13. Anonymous says

    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.1 star

      • tracy abbate says

        i thought the problem was me until i read these comments. thank you all for the validation that i’m not a piece of shit baker – sorry just don’t do it1 star

  14. Tj says

    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!

  15. Chanel Pugh says

    Excellent Recipe! Is it possible to make cookie crisp cereal using this recipe?5 stars

  16. Brian says

    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.

    • Wild? says

      followed word for word and my dough is still raw in the center. I even smashed them and have been waiting an additional 10 minutes but to no avail still somehow not baking? seems fishy.1 star

  17. Katy says

    Wasnt great the first time so I remade it with pudding instead of vanilla extract and was perfect

  18. 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.5 stars

  19. Kashif Syed says

    I don’t know I’m making them they look good but idk let’s see !5 stars

  20. Larissa says

    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.4 stars

    • 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.

  21. Thanks I loved it says

    They turned out perfect and delicious for me! You all must be horrible at baking, best to keep trying.5 stars

  22. 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?

  23. Kathryn says

    Very bland and texture was weird. I followed recipe exactly

  24. giligan says

    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.3 stars

  25. 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 skaters3 stars

    • Larissa says

      Oh, and I only added about 1/4 tsp of salt. Worked well enough for my tastes.4 stars

      • Marissa says

        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.3 stars

  26. ash says

    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 🙂5 stars

  27. Michael k says

    I just want to say these cookies are the best things that have ever touched my tongue.I appreciate it homie.
    Love you🥰🥰😻😻💋5 stars

    • Crystal Jones says

      These cookies were amazing❤️ Don’t listen to the haters! Don’t know why there were so many hateful comments. Must be they just can’t follow the directions.

  28. Amber says

    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”

    • Koko says

      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

    • Alex says

      I do not recommend they taste horrible, they make me want to puke in my mouth

  29. Mike says

    This is basically the toll house cookies recipe without the baking soda.3 stars

  30. M.Buete says

    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

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