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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
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Kierstin healy says
My sister and I made these when we ran out of baking soda and they came out great – everyone in my family loved them and they were gone in 2 days! I would suggest making the cookies no bigger than a spoonful so they can cook enough in the short time
Joe says
it has always took longer than the recipe said.but it was super good!
Yasuo Goins says
Recipe was crumbly, would recommend adding a touch of water(2 teaspoons) just to make it a bit more wet so it can stay together and be the goodness this recipe is
Bella says
It was functional but not amazing tasting. Honestly if you are going to bake cookies you do need baking power and or soda because these tasted eh. No offense to to creator of the recipe at all I am just not a fan of these cookies as they had a weird not good taste and sadly I made like around 25 so I do not have anything else to do with them other then to throw away. Waste of ingredients just buy baking soda and make normal cookies. Cool experience I guess.
CookieMonster says
Love them! I’m only quite young, and I felt like making cookies. I added 3/4 cups of peanut butter too. When I put them into the baking tray, I didn’t flatten them. I cooked them for 9 minutes, then took them out. While the cookies were just out of the oven and still piping hot, I flattened them with the back of a spoon, and put them back in tge oven for another 3 minutes. THEY WERE YUMMMM.
Nicole says
These were terrible. I was craving cookies so bad and double checked the ingredients about 10 times if not more and my cookies just all pooled together in the oven and basically made soup. Wouldn’t recommend and kind of upset I just wasted all the ingredients it took.
Ross says
I just made these like 10 mins ago it’s 2:40 pm east coast USA 4-4-20 I had to substitute flax seed for eggs (vegan) and used Icelandic bittersweet chocolate (ain’t that fancy they sell it at Whole Foods) and let me just tell you these are amazing! Highly recommend! Came out perfect little crisp on the bottom soft and melty on top (that’s how I like it) some prefer crunchy.
Jenna says
I followed the recipe to a T and my cookie batter came out very dry… 2 1/4 cups of flower seemed like way to much?? My chocolate chips just fall right out of the batter it’s so tough…. Hmm… How can I fix this…
Bailee says
I really like this recipe, HOWEVER, you never specifically said when to put in the brown sugar. For new bakers like myself it would be better to specify. It was a little frustrating when I realised that I had not put in the brown sugar and there was no instruction on when too. My cookies came out soft and chewy. My parents and I love them.
Virginia says
It’s the second instruction. It says: “Cream the butter and sugar”, since the sugar is not specified, I believe that she means both the granulated and brown sugar. Hope this helps!
Tweety says
I agree. I’m not exactly new to baking, but a little more specificity would be nice. I’m accustomed to having each ingredient referred to explicitly, but maybe I’m just being a bit too particular. I did enjoy the cookies very much though! I was a bit skeptical when I took them out of the oven, but I loved them. A perfect alternative since I happened to not have baking soda and we’re currently under quarantine I won’t be taking a trip to the grocery store just to get baking soda ☺️
Jennifer Kilman says
I was super unsure about these. I was even more unsure when I saw that they didn’t brown in the oven on the top BUT these are SO good! Follow the recipe exactly… take them out before you think they’re done. These have the same texture of the CHEWY chips ahoy cookies (the red package) and they taste amazing! I added a little nutmeg to my batter (I always do) and these were a huge hit!
Carol and Samantha says
we made bread. -CL
we were expecting cookies but got bread instead. Do you know why that is? -SO
Safa says
Mine came out EXTREMELY soft. Like if you touch em.. then the cookies would just like melt away. But I have put em in the fridge now to make em stay together and then lets see how they come out..
btw. I will update this once the cookies come out the fridge and I taste em. So.. imma just wait then.
Pauline says
Your recipe is good for people with kidney failure, because there is no leavening. Leavening in most cakes and cookies requires phosphorus, potassium, sodium and/or calcium, all of which can be problematic in kidney failure. Of course, the carbohydrates, fat and chocolate are problematic, but at least the lack of leavening makes the cookies a little less so overall.
(Yeast and beaten egg whites are acceptable as leavening agents in the kidney diet.)
You name me... says
Mine came out EXTREMELY soft. Like if you touch em.. then the cookies would just like melt away. But I have put em in the fridge now to make em stay together and then lets see how they come out..
btw. I will update this once the cookies come out the fridge and I taste em. So.. imma just wait then.
RG says
Wanted to bake some cookies for my husband today as a Valentines treat, but had no baking powder on hand. I cut up a dark chocolate bar since I also didn’t have any chocolate chips and used maple syrup instead of vanilla extract. Glad I didn’t have to make a trip to the grocery store and was just able to improvise. They came out great! I should have listened and taken them out at the 10 minute mark, but left them in a few mins longer so came out a bit harder than I’d hoped. Read the reviews and since they don’t expand I moulded them into heart shapes and came out so cute. Wish I could share a picture here! Thanks for the awesome recipe!!!!!
Sydney says
I am a young baker and these are amazing!?
Faith says
You saved my cookie craving! I really wanted to make chocolate chip cookies, but (obviously, as I’m using this recipe lol) I found out that I did not have baking soda! I googled, found your recipe, and decided to try it out! They turned out delicious! I’m baking the second part of the batch as I type this!
Some considerations:
– The tops do not brown like traditional cookies. With how good they taste, a golden brown top is the last thing on my mind.
-These cookies are soft, and not for people that like crispy, thin cookies. But I like soft, thick cookies.
-I didn’t use a teaspoon to form the cookies, I just rolled the dough into balls with my hands and baked them that way. They did not spread. For the 2nd and 3rd batch I left the dough in the refrigerator and then rolled it, which I think helped, but even when they were warm they did not spread.
-I found that 12 minutes in my oven was enough to make a soft, golden-brown bottom cookie! Just how I like them!
Erin says
Made these cookies with my bae and they were so dry and tasted like cream of wheat. Wouldn’t recommend. Even ice cream with them made the ice cream taste bad.
Zionah Moley says
There was no cookie recipe in the blog it’s 3:05 AM and I want there to be a surprise for my mom and there is no baking soda so I go online and find nothing ? I’m am disappointed.
Karis says
I just made these. they are so YUM! However, my cookies were flat and out of shape. i made 135 cookies instead of the 24 (i adjusted ingredient accordingly) for the recipe. I wanted round and small bite sized cookies for my toddlers. Did I put too little cookie dough for each piece?
Kat K says
I used a baking teaspoon to measure out my cookies and they came out perfectly bite sized! Will definitely be making these again 🙂
Julia says
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!
Frank says
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!
Marilyn says
I made these using only half the amount of chocolate chops because its all i had and added 2 tbsp of cocoa powder and the came out delicious! I will definitely be making these again.
Sarah says
I will never go back to my old Toll House recipe. Theses were my kind of cookies, nice and thick!
Karlynn Johnston says
Awesome, glad you loved them!
Julia says
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!!!
Bs says
Rounded “teaspoon” huh? Right…
Shauna says
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!
Shauna says
*couple of adjustments… ?
Karlynn Johnston says
Awesome! Yes, sometimes you just don’t have all of the ingredients and just want a cookie!
Sydney says
I am a young baker and these are amazing!?
Eleanor Howell says
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
Mady says
i made these cookies and they were the best! I love the texture!
Rachel says
Tip: make sure your butter is really soft, cream together butter, sugar and brown sugar with an electric whisk for a few minutes. Then add the eggs and vanilla and beat again with the electric whisk for a few minutes till it goes from dark brown to light brown. beating the eggs with sugar really well brings air into the mixture which make the cookies nice and fluffy.
Fold in the flour and salt a little at a time, probably about 1/3 of the flour each time, fold in it gently so you don’t lose a lot of air. Once it’s mostly mixed add the other 1/3 and so on till all the flour is mixed.
Cookies won’t spread flat like normal cookies but will have a nice crisp outside and fluffy inside. Make sure you cook them somewhat close to the heat source to get them nice and brown. For reference I cooked them in a Nuwave oven with the rack inverted( so the cookies were close but not right next to the heat source).
I cooked mine for ten minutes
To sum up
-Beat the eggs, sugars, butter and vanilla really well with an electric mixture
-fold in flour and salt with a large flat spoon
-Cook at least 10 inches or so from the heat source (which is usually at the top of the oven) to get cookies nice and crisp on top.
MaryK. says
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!
Lorren says
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.
Lux says
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.