These Einkorn Chocolate Chip Cookies are made with no baking soda or baking powder, and I love them far more than their leavened counterparts. They’re soft, squishy, and absolutely decadent.
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There are few cookies on this planet that can summon the warm, comforting emotions that go with a fresh batch of chocolate chip cookies. Is there honestly any other cookie that can compare?
I grew up making chocolate chip cookies pretty frequently. With a teenage brother and his friends often in the house, I was blessed with a continual cheerful (and honest!) panel of tasters for my cookie-making endeavors, and it didn’t take me long to nail a “signature recipe” that everyone loved.
Everyone except me. I could never figure it out, but there was something about chocolate chip cookies that always haunted my taste buds. Something slightly metallic in flavor. I had a feeling it was my baking soda, so I asked my mother to change brands. Nada. That didn’t do the trick.
So I gave up. I stopped twiddling with my perfect-to-everyone-else recipe, focused on the taste of the chocolate chips, and enjoyed the accolades of my taste testers.
Fast forward 25 years, and I find myself once again with a captive panel of cookie-tasters: my husband and two little monkeys. This time around, I’ve been more fussy about figuring out how to make a chocolate chip cookie that we all adore.
I’ve finally come to the conclusion that I’m just very sensitive to the taste of chemical rising agents, and quick google search shows me that I’m actually far from being alone in my aversion. There are quite a lot of us that are super sensitive to the taste of baking soda and baking powder.
If that is you – I getcha. Solidarity, my friend. Or, just as likely, you’re here because you ran out of baking soda and wonder if you can get away with making cookies that aren’t a flop, without running to the store.
Thankfully for all of us, in the case of chocolate chip cookies, baking soda and baking powder are not necessary. Omitting them does not relegate you to having cookies that look like flat little crispy pancakes.
The key factor that I’ve found in my pursuit of a soft, squishy, decadent chocolate chip cookie that’s made without baking soda or baking powder, is this: the dough needs to be well-chilled at the time of baking.
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The precise amounts of the ingredients are important as well, but that chilling time is the real key to perfect cookies without baking soda. That’s what makes it so you can have a thick, squishy cookie that’s not made “bread-y” with too much flour. Because of this, it’s important not to skimp on the chill time – ten minutes just won’t do it.
For my family, these have become our “signature” chocolate chip cookies. Made with fairly-traded chocolate chips, they’re a cookie we all love, and can feel good about. Hope you enjoy them as much as we do!
Einkorn Chocolate Chip Cookies (NO Baking Soda or Baking Powder)
- baking sheets
- parchment paper
- 3/4 cup organic unbleached granulated sugar
- 2/3 cup organic brown sugar
- 1 cup unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 2 1/3 cup all-purpose einkorn flour
- 1/8 tsp sea salt
- 10 ounces fair-trade chocolate chips
- Beat together butter and sugars until light and fluffy.
- Add egg and vanilla, beat well.
- Add flour and salt, and stir well to thoroughly combine with the butter mixture, then stir in the chocolate chips.
- Chill dough in a covered bowl in the refrigerator, for one hour.
- Before baking, preheat oven to 375°.
- Scoop dough into rounded tablespoonfuls, onto parchment lined baking sheets. For perfectly shaped cookies, flatten JUST slightly.
- Bake for 7 minutes, or until cookies are lightly golden brown around the edges, and just set in the centers.
- Remove from oven, and let rest on the baking sheets for 10 minutes before removing.
- Cookies may be stored in a tighly-covered container in the refrigerator for up to 1 week.