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Best Chocolate Chip Cookie Recipe Without Baking Soda

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The Cooking Actress The New York Times Best Chocolate Chip Cookie Recipe
The Cooking Actress The New York Times Best Chocolate Chip Cookie Recipe from cookingactress.blogspot.com

Description

Chocolate chip cookies are a classic dessert that has been enjoyed by many for years. However, not everyone has baking soda on hand when they want to make these delicious treats. In this recipe, we will show you how to make the best chocolate chip cookies without baking soda. These cookies are soft, chewy, and full of chocolatey goodness.

Prep Time

The prep time for this recipe is only 15 minutes.

Cook Time

The cook time for this recipe is 10-12 minutes.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Add the eggs and vanilla extract to the bowl, and mix until combined.
  4. In a separate bowl, whisk together the flour and salt.
  5. Add the dry ingredients to the wet ingredients, and mix until just combined.
  6. Stir in the chocolate chips.
  7. Line a baking sheet with parchment paper.
  8. Using a cookie scoop, drop the dough onto the baking sheet.
  9. Bake for 10-12 minutes or until the edges are golden brown.
  10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
  11. Serve and enjoy!

Notes

If you don't have a cookie scoop, you can use a spoon to drop the dough onto the baking sheet. Just make sure to space the cookies out evenly on the sheet so they don't stick together.

Nutrition Info

  • Servings: 36
  • Calories: 186
  • Fat: 9g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g

Recipes FAQ

Can I use salted butter instead of unsalted?

Yes, you can use salted butter in this recipe, but you may want to reduce the amount of salt you add.

Can I use a different type of chocolate?

Yes, you can use any type of chocolate chips you prefer. Milk, dark, or white chocolate chips would all work well in this recipe.

Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months. Just shape the dough into balls and freeze them on a baking sheet for 1-2 hours. Once they are frozen, transfer them to a zip-top bag and store them in the freezer until you're ready to bake them.

Recipe Tips

  • Make sure to cream the butter and sugars until they are light and fluffy. This will help create a tender and chewy cookie.
  • Don't overmix the dough once you add the dry ingredients. Overmixing can cause the cookies to become tough.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This will help them set and prevent them from falling apart.

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