Chocolate Chip Cookies without Baking Soda
These chocolate chip cookies without baking soda or baking powder are thick, soft and delicious. These are the perfect snacking cookie and hold up great for dunking in a cold glass of milk.
Equipment
- Measuring Spoons
- measuring cups
- cookie sheet
- Hand or Stand Mixer
- Wooden spoon or spatula
Ingredients
- 2.5 cups Flour
- 2 cups Chocolate chips
- .5 cup Softened butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1.25 cups Granulated Sugar
- .75 cups Brown Sugar
- .25 teaspoon Salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease the cookie sheet with non-stick cooking spray or butter if it is not non-stick.
- Add .5 cup softened butter, 1.25 cups granulated sugar and .75 cups brown sugar to the mixing bowl.
- Cream the butter and two sugars together at medium high speed for about 2 - 3 minutes or until completely combined.
- Add 2 eggs and 1 teaspoon of vanilla extract to the dough and mix at medium speed for an additional 2 or so minutes or until completely combined.
- Measure the 2.5 cups of flour and .25 teaspoon of salt into a separate bowl. Then, slowly add them to the mixing bowl at medium-low speed.
- Continue mixing the dough together until all of the dry ingredients are completely incorporated.
- Add 2 cups of chocolate chips and carefully fold them into the dough.
- Use a tablespoon or cookie scoop to scoop out balls of dough about 1.5 tablespoons in size.
- Place the balls of dough on the greased cookie sheet a few inches apart.
- Bake at 350 degrees for 13 - 15 minutes or until edges are firm and light brown.
- Remove from the oven and allow cookies to completely cool.
Notes
Tips
- Use colder butter- usually we use softened butter for cookies. And, while super cold butter will be too difficult to cream with the sugar, slightly colder butter will help these cookies to spread less.
- Correct measuring - the texture of these cookies is a delicate balance since there is not leavening agent. Make sure you measure everything correctly. Flour should be spooned into the measuring cup and then leveled off the top by scraping a knife across the top.
- Mix just enough - it is important not to overwork the dough. Mix everything in just until they are well combined and be sure not to overdo it.
- Don't overbake - these cookies will be round and thick, but be sure not to overbake them or they will become hard and tough. Remove them from the oven when the centers are still soft, but edges are firm and light brown.
- You can keep these cookies in the fridge for up to 2 weeks; or at room temperature in an air tight container for up to 5 days.
- You can freeze them in a ziplock bag or airtight container for up to a year.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.