As a professional writer, I have tried and tested many chocolate chip cookie recipes, and I have found that most recipes call for baking soda. However, there are times when baking soda is not readily available in the pantry. Therefore, I have created this recipe to satisfy your craving for chocolate chip cookies without the need for baking soda.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Recipe Category: Dessert
- Recipe Cuisine: American
- Aggregate Rating: 4.8/5
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 cups chocolate chips
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together flour and salt. Gradually add to butter mixture until just combined.
- Stir in chocolate chips.
- Roll dough into 1-inch balls and place on prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
|Nutrition Information||Amount per serving|
- Can I use baking powder instead of baking soda?
Yes, you can use baking powder instead of baking soda. However, the texture and flavor of the cookies may be slightly different.
- Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter instead of unsalted butter. Just remember to reduce the amount of salt in the recipe.
- How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies in a freezer-safe container for up to 3 months.
- Can I use a different type of chocolate chips?
Yes, you can use any type of chocolate chips you prefer, such as milk chocolate, dark chocolate, or white chocolate.
- Can I add nuts to the recipe?
Yes, you can add nuts such as chopped pecans, walnuts or almonds.
- Can I double the recipe?
Yes, you can double the recipe to make more cookies.
If you want your cookies to have a chewy texture, do not overbake them. The key is to take them out of the oven when the edges are golden brown, and the centers are still slightly soft. Also, make sure your butter is at room temperature before mixing it with the sugar. Cold butter will not cream properly and will result in a lumpy batter.
Another tip is to use good quality chocolate chips. The better the chocolate, the better the cookies will taste. You can also experiment with different types of chocolate, such as dark chocolate or white chocolate, to give your cookies a unique flavor.
Finally, do not overcrowd the baking sheet. Leave at least 2 inches of space between each cookie to allow for spreading during baking. This will ensure that your cookies bake evenly and have a nice shape.