You want cookies. Now. But your pantry’s missing baking soda, and you’re not about to run to the store.
Guess what? You don’t need it. These chocolate chip cookies are stupidly easy, outrageously delicious, and proof that baking “rules” are more like suggestions.
No waiting for butter to soften, no fancy ingredients, and definitely no existential crises over missing leavening agents. Just cookies. Perfect ones.
Ready?
Why This Recipe Works (Spoiler: It’s Magic)
Most cookie recipes rely on baking soda for lift, but this one? It’s all about butter, sugar, and sheer willpower. The secret?
Creaming the butter and sugar extra long for airiness, and using a touch more vanilla for flavor depth. The result? Chewy centers, crispy edges, and zero regrets.
Plus, no weird aftertaste from overdoing the baking soda—because there isn’t any. Genius.
Ingredients: Short, Sweet, and Pantry-Friendly
- 1 cup (2 sticks) unsalted butter, melted (because who has time to soften it?)
- 1 cup brown sugar (for chewiness)
- ½ cup granulated sugar (for crispiness)
- 2 large eggs (room temp, but we won’t judge if they’re cold)
- 2 tsp vanilla extract (the good stuff, not the “imitation” sadness)
- 2 ½ cups all-purpose flour (no fancy alternatives here)
- ½ tsp salt (because life needs balance)
- 2 cups chocolate chips (or chunks, or whatever you’ve got)
Step-by-Step: Cookie Therapy in 10 Minutes
- Preheat your oven to 375°F (190°C). Yes, actually do this first.
We’re rebels, not monsters.
- Mix melted butter and sugars in a bowl until it looks like caramel lava. Spend a full 2 minutes here—this replaces the baking soda’s lift.
- Add eggs and vanilla. Beat until the mix is glossy and slightly fluffy.
Pro tip: If your eggs are cold, dunk the bowl in warm water for 30 seconds first.
- Dump in flour and salt. Stir just until combined. Overmixing = tough cookies, and nobody wants that.
- Fold in chocolate chips.
Reserve a handful to press on top later for Insta-worthy cookies.
- Scoop dough onto a baking sheet (2 tbsp per cookie). Leave space—they’ll spread, but not like a baking soda batch.
- Bake for 9–11 minutes. They’ll look underdone, but that’s the chewy magic.
Let them cool on the sheet for 5 minutes before moving.
Storage: Keep Them Fresh (If They Last That Long)
Room temp: Store in an airtight container for up to 5 days. Freezer: Shape dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen (add 1–2 minutes). FYI, frozen dough also makes a great snack.
No shame.
Why You’ll Love This Recipe
No baking soda means no metallic aftertaste, no last-minute grocery runs, and no science experiments. These cookies are foolproof, fast, and customizable—swap chips for nuts, pretzels, or even leftover Halloween candy. They’re the ultimate “I need cookies NOW” solution.
Common Mistakes (Don’t Be That Person)
- Overbaking: They firm up as they cool.
Pull them out when the edges are golden but the centers look doughy.
- Cold butter: Melt it. Creaming solid butter without baking soda is a workout nobody signed up for.
- Packing flour: Spoon it into the measuring cup. Dense cookies are sad cookies.
Alternatives: Play With Your Food
- Brown butter: Melt butter until it’s nutty and golden.
Game-changer.
- Sea salt sprinkle: A pinch on top before baking = next-level flavor.
- Gluten-free: Swap flour for a 1:1 GF blend. IMO, it works shockingly well.
FAQs
Can I use baking powder instead?
Technically yes, but the texture will be cakier. Stick to the recipe—it’s designed for no leavener.
Why are my cookies flat?
You didn’t cream the butter and sugar long enough, or your oven’s lying to you.
Get an oven thermometer.
Can I halve the recipe?
Sure, but why? Freeze the extra dough. Future you will high-five present you.
Can I use margarine?
Legally, yes.
Morally? Butter is better. Margarine makes cookies weep.
Final Thoughts
Baking soda isn’t the boss of you.
These cookies prove that sometimes, less is more—unless we’re talking about chocolate chips. Then more is more. Bake them, eat them, and revel in your laziness.
You’ve earned it.