12 servings

Chocolate Chip Cookies Without Baking Soda

Recipe by: True Taste Buds

A gloriously dense and fudgy chocolate chip cookie recipe made without baking soda. Relying on aerated butter and cornstarch, these cookies offer a chewy, brownie-like texture with crispy edges perfect for late-night cravings.

★★★★★ 4.60 from 84 votes
PREP TIME 15 mins
COOK TIME 11 mins
TOTAL TIME 26 mins
SERVINGS 12
Chocolate Chip Cookies Without Baking Soda

Ingredients

  • 1/2 cup Unsalted butter, cold and cubed
  • 3/4 cup Dark brown sugar, packed
  • 1/4 cup Granulated sugar
  • 1 Large egg, room temperature
  • 2 teaspoons Vanilla extract
  • 1 and 3/4 cups All-purpose flour
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Kosher salt
  • 8 ounces Semi-sweet chocolate chips, divided

Instructions

  1. Cube the butter straight from the fridge. Place the cold, cubed butter and both sugars into the bowl of a stand mixer. Beat on medium speed for 3 to 4 minutes until pale and creamy. Scrape down the sides, then add the room temperature egg and vanilla, mixing for 60 seconds just until combined.
  2. In a separate bowl, whisk together the all-purpose flour, cornstarch, and kosher salt. Add the dry mixture to the wet mixture and blend on low speed. Stop mixing while a few white flour streaks remain. Fold in the semi-sweet chocolate chips manually with a spatula.
  3. Portion the dough into uniform balls using a 2-tablespoon cookie scoop. Place them snugly on a plate or tray, cover tightly with plastic wrap, and refrigerate for a minimum of 60 minutes.
  4. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the cold dough balls about two inches apart. Bake for 10 to 12 minutes until the edges are golden brown and the centers look pale and slightly puffed. Let the cookies rest on the hot baking sheet for 10 minutes before transferring to a wire cooling rack.

Notes

Tip 1: Warm a cold egg in warm water for 5 minutes to prevent seizing the butter. Tip 2: Reserve a 1/4 cup of chocolate chips to press into the tops of the dough balls right before baking for a bakery-style appearance. Tip 3: Swirl a large round biscuit cutter around the edges of the hot cookies immediately after baking to shape them into perfectly uniform circles. Tip 4: If in an absolute rush, freeze the scooped dough for exactly 20 minutes instead of the 1-hour fridge chill.

Nutrition

Calories: 245 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 30 mg | Sodium: 100 mg | Fiber: 2 g | Sugar: 22 g