Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder (2024)

FAQs

What can I use if I don't have baking soda or powder for cookies? ›

Whipped egg whites can give your recipe structure and add leavening abilities. They work better when substituted for baking powder, but can work as a baking soda alternative in a pinch.

Yes, yes, yes: baked goods can be leavened (ie: can achieve their lift and height) with egg whites (think angel food cake) or leavened with nothing at all (think dense flourless chocolate cake). But generally speaking, most recipes require baking soda or baking powder - or even both.

Expect about one teaspoon per five ounces of flour; thin and crispy cookies may need a little less, thick and chewy cookies may need a little more. Even without baking powder, a well-aerated dough will still puff with steam. If that supply cuts off before the cookies set, a soft dough will collapse in on itself.

Self-rising flour

If you're out of both baking soda and baking powder, self-rising flour might be a good alternative. Self-rising flour combines all-purpose flour, baking powder, and salt, so it contains everything you need to help baked goods rise.

Let's cut to the chase. Cornstarch is not baking powder, and you shouldn't use cornstarch instead of baking powder or vice versa because they react differently and serve distinct roles.

It is possible to make cookies without baking soda or baking powder, but the resulting cookie will be dense. This is because carbon dioxide is not being produced by a chemical reaction that typically occurs when baking soda or powder is present in the cookie batter.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

Substitute 1: Baking Powder

Baking powder is used as a leavener whether the recipe has acidic ingredients or not. It will activate once when mixed in with batter in recipes like cakes, cookies, or pancakes and another time when it comes in contact with heat in the oven or on the stovetop.

Baking soda is 3 times stronger than baking powder, so if a recipe calls for 1 tbsp of baking powder, you'll want to use 1 tsp of baking soda. You will also need to add 1 tsp of an acid (such as vinegar or lemon juice) per every 1/2 tsp baking soda to balance out the base.

Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients. Plus, your particular baking technique and your method of storing cookies can also play a role.

What does cornstarch do to cookies? ›

Cornstarch in cookies acts as a tenderizing agent. It interferes with protein structures in the dough (mainly gluten from all-purpose flour), which helps produce a more tender and delicate texture in your baked cookies. It also helps in creating a smoother appearance.

If you find yourself without baking powder or baking soda (and you're not making a super complex recipe), try using egg whites. "The proteins in egg whites lend physical structure to the baked product," explains Gan, who recommends starting with two egg whites per teaspoon of baking soda.

How to prepare baking powder. To make baking powder, combine half a teaspoon of cream of tartar and a quarter teaspoon of bicarbonate of soda. This provides the equivalent of one teaspoon of baking powder. To make self-raising flour add one teaspoon of baking powder (or equivalent homemade) to 110g plain flour.

Is cream of tartar the same as baking soda? No. Although they are similar in appearance, cream of tartar and baking soda are completely different ingredients. Baking soda, which also goes by the name sodium bicarbonate, is a leavening agent that reacts with acids in a recipe.

You can use yeast instead of baking powder in recipes. In fact, some people may prefer the texture and taste of yeast over baking powder. It's important to note, however, that while both baking powder and yeast are leavening agents, they work differently.

How to prepare baking powder. To make baking powder, combine half a teaspoon of cream of tartar and a quarter teaspoon of bicarbonate of soda. This provides the equivalent of one teaspoon of baking powder. To make self-raising flour add one teaspoon of baking powder (or equivalent homemade) to 110g plain flour.