The next time you get a craving for something sweet, try these chocolate chip cookies without baking soda.
They’re everything you want in the classic cookie, and they’re especially ideal for when you forgot to go to the store.
Chocolate Chip Cookies Recipe Without Baking Soda
Baking soda is used in cookies as a leavening agent. It’s there to help the cookies rise, it ensures they don’t spread too far, and it helps them turn nice and golden.
BUT it’s not essential. In fact. If you like chewy cookies, you don’t need it at all.
Seriously, these chocolate chip cookies are rich, chewy, and loaded with gooey chocolate. Plus, they have the most beautiful crispy edges.
The secret? Cold butter!
Yup, that’s all it takes to make these chocolate chip cookies without baking soda. Cool, huh?
How to Make Chocolate Chip Cookies Without Baking Soda
This recipe is enough for 10-12 cookies. Since you’ll be using cold butter, you’ll need a mixer or hand mixer for the initial butter and sugar creaming.
- 55 grams of Cold Butter (1/4 cup)
- 360 grams of All-Purpose Flour (1 cup + 2 tablespoons)
- 50 grams of White Sugar (1/4 cup)
- 50 grams of Brown Sugar (1/4 cup)
- 175 grams of Chocolate Chips or Chopped Chocolate (1 cup)
- 1 large Egg
- 1 teaspoon of Vanilla Paste
- Preheat the oven to 350°F/175°C.
- Spray a cookie sheet with cooking spray and line it with parchment paper.
- In the bowl of a stand mixer, beat the butter and sugars until light and fluffy. You can also use a hand mixer.
- Add the egg and vanilla, and mix until well blended.
- Add the flour and chocolate and stir with a spatula until you no longer see streaks of flour.
- Scoop the cookie dough onto the baking sheet. Use a cookie scoop, so they’re even.
- Bake for 10-12 minutes, until golden brown.
- Remove the cookies from the oven and leave them to cool for 5 minutes. Then move onto a wire rack to cool completely.