Chocolate Chip Cookie Recipe Without Baking Soda

These chocolate chip cookies are made without adding baking soda or baking powder. Self-rising flour gives them crisp edges and soft, tender centers, and mini and regular chocolate chips pack every bite with chocolate. They’re easy to make and ready in under 30 minutes.

Why These Self Rising Flour Chocolate Chip Cookies Work

I came up with this recipe one afternoon after realizing I was out of baking soda halfway through making cookies. I really didn’t feel like running to the grocery run, so I started looking through the pantry for another option. I had self-rising flour, which already contains leavening and salt, so I decided to use that in place of regular flour and see what happened.

The cookies turned out better than I expected. They had crisp, golden edges and soft centers, exactly what I want in the perfect cookie. I also used both mini and regular chocolate chips, then rolled the dough in extra mini chips before baking so there was chocolate throughout the cookies and all over the tops.

I’ve made them this way plenty of times since. They’re quick, easy, and especially useful when you’re out of baking soda or baking powder but still want a proper batch of homemade chocolate chip cookies.

Ingredients You'll Need

• ½ cup butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1¼ cup self-rising flour
• ½ teaspoon salt
• 1½ cups mini chocolate chips, divided
• ½ cup regular chocolate chips

How to Make Chocolate Chip Cookies Without Baking Soda

Step 1: Cream the Butter and Sugars

In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Properly creamed butter and sugar is what gives these cookies their structure and that crispy edge. Don't rush this step.

Step 2: Add the Egg and Vanilla

Add the egg and vanilla extract to the creamed mixture and mix until fully combined and smooth.

Step 3: Add the Dry Ingredients and Chocolate Chips

Add the self-rising flour, salt, and 1 cup of the mini chocolate chips along with all of the regular chocolate chips. Mix until just combined. The dough will be thick and slightly sticky, which is exactly right.

Step 4: Scoop and Roll

Scoop the dough into 1-tablespoon portions. Roll each ball in the remaining ½ cup of mini chocolate chips, pressing gently so they adhere to the outside of each cookie. Place on a parchment-lined baking tray, leaving enough space between cookies for spreading.

Step 5: Bake

Bake at 350°F for 15-18 minutes, until the edges are golden and slightly crisp and the centers look just set. The cookies will continue to firm up as they cool, so pull them when the center still looks slightly soft.

Step 6: Cool and Serve

Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack. They're delicious warm but reach their best texture after cooling for about 10 minutes.

Pro Tips for the Best Cookies Without Baking Soda

Use softened, not melted, butter. The butter should be soft enough to press with your finger but still hold its shape. Melted butter will make the cookies spread too much.

Measure the flour carefully. Spoon the self-rising flour into the measuring cup and level it off. Packing in too much flour can make the cookies dry and dense.

Don’t overmix the dough. Once the flour goes in, mix only until no dry streaks remain. Overmixing can make the cookies tougher.

Reserve some mini chocolate chips for the outside. Mix 1 cup into the dough and save the remaining ½ cup for rolling the cookie dough balls. This gives the cookies a more chocolate-packed exterior.

Flatten the dough slightly. Gently press each dough ball before baking so the cookies spread more evenly instead of staying too rounded.

Watch the centers, not just the bake time. Take the cookies out when the edges are golden and the centers look just set. They will continue cooking on the hot baking sheet as they cool.

Let them cool on the pan first. Leave the cookies on the baking sheet for about 5 minutes before transferring them to a rack. This gives the soft centers time to set without overbaking.

Don’t replace the self-rising flour with plain flour as-is. Self-rising flour already contains baking powder and is what gives these cookies lift without added baking soda.

How to Store Chocolate Chip Cookies

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Their texture is best during the first 2–3 days.

To freeze baked cookies, place them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave one for 15–20 seconds.

You can also freeze the unbaked cookie dough balls after rolling them in mini chocolate chips. Freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes to the baking time.

Chocolate Chip Cookies without Baking Soda FAQs

Can I make chocolate chip cookies without baking soda?

Yes. This recipe uses self-rising flour instead of using baking soda and baking powder. The flour already contains baking powder and salt, which gives the cookies enough lift while still producing crisp edges and soft centers.

Do these cookies contain baking powder?

Technically, yes. You don’t add baking powder separately, but it's already included in the self-rising flour. These cookies are best described as chocolate chip cookies without added baking soda or baking powder.

What happens if you leave baking soda out of chocolate chip cookies?

Without baking soda, cookies usually spread and brown less. The self-rising flour in this recipe provides the leavening needed to keep them from becoming overly dense.

Can I substitute all-purpose flour for self-rising flour?

Yes, but you’ll need to add the leavening separately. For the closest substitute, use 1¼ cups all-purpose flour, 2 teaspoons baking powder, and about ¾ teaspoon salt total in the recipe.

Why did my cookies turn out flat?

The butter may have been too warm or melted, or the flour may have been undermeasured. Use softened butter that still holds its shape, measure the flour carefully, and chill the dough for 20–30 minutes if it feels unusually soft.

Why didn’t my cookies spread?

Too much flour can keep the cookies thick and rounded. Spoon the flour into the measuring cup instead of scooping it directly from the bag, and lightly flatten the dough balls before baking.

Can I use salted butter?

Yes. If using salted butter, omit the additional ½ teaspoon of salt. The self-rising flour already contains some salt as well.

How do I know when the cookies are done?

The edges should be set and lightly golden, the centers should still look soft. Let the cookies cool on the baking sheet for about 5 minutes so the centers can finish setting.

Chocolate Chip Cookie Recipes to Try Next

• Neiman Marcus Chocolate Chip Cookies
• Banana Bread Chocolate Chip Cookies
• Chocolate Chip Cookie Fries
• Scoopable Nutella Cookie Pie
• Chocolate Chip Cookies with Brown Sugar