How can I make regular plain chocolate chip cookies, without baking powder/soda?

Question

How can I make regular plain chocolate chip cookies, without baking powder/soda?

Answer 1

i dont know if this helps but u can go to wal*mart and buy a pack of them for only $1.99 and u dont have to use/buy baking soda

Answer 2

If I had a bee in my bonnet to make chocolate chip cookies right this minute, and didn't have any baking powder or baking soda, I would use whipped egg white to lighten the dough.  Your recipe calls for a couple of eggs, I presume?  Separate the eggs....beat the whites til stiff.  Cream the yolks with the sugar and butter and vanilla and salt  <as the recipie surely directs> Then fold in the stiffened egg whites and add flour.

They won't be excellent, but they will be very good.  Bon Appét*t

Answer 3

Buy the ones that come in a tube at the grocery store.

Answer 4

try using pudding, you kinda need the powder/soda, otherwise they wont rise....just pour dry pudding mix in the bowl....

Answer 5

i have made vegan chocolate chip cookies without baking powder or soda before because i forgot to add it and they turned out fine so i'm guessing you don't need it for regular cookies either but i'm not entirely sure

Answer 6

honestly I dont think you can unless you want to go and get premaid dough that you just bake.

Answer 7

thats a dumb question, you can't

Answer 8

They're not going to come out the same, at all. They'll come out in little balls.

Answer 9

self rising flour

Answer 10

INGREDIENTS (Nutrition)

1 (18.25 ounce) package moist yellow cake mix

1/2 cup butter

1 egg

1 cup semisweet chocolate chips

1/2 cup chopped pecans

1 cup sliced almonds

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DIRECTIONS

Preheat oven to 375 degrees F. Grease cookie sheets.

Melt the butter in a sauce pan over low heat. Pour into bowl and combine with cake mix and egg. Beat on low with an electric mixer until blended.

Stir in chocolate chips, pecans and 1/4 cup of almonds.

Shape dough into balls. Press top of ball in remaining almonds.

Bake for 9-11 minutes or until lightly browned.

Answer 11

Pillsbury.

GOOD LUCK

....................

Answer 12

The baking powder/soda produces a chemical leavening reaction which causes the cookies to rise/expand when a certain temperature is obtained. Yeast does the same thing but through a biological means. Eggs do this through creating pockets of air through beating, whipping and those pockets expanding from heat. If you use yeast instead of baking powder/soda, then you'll get a taste of yeast in the cookies, which you wouldn't want. You could use some extra egg whites instead (beat them and then fold them into your mix), but your cookies will be a bit harder if you do.

Answer 13

well you could always try a mix, like those doughs that you get at the store...but if your striving for homemade, you could try to use a substitute (idk...salt and flour?) but without that baking powder, they are going to come out all wrong.

Answer 14

babies are cute!

add some!!!