f you are looking for a chocolate chip cookie recipe with baking powder only, here's one called Big Batch Triple Chip Cookies. I originally made these for a block party back in 2012, and must have been out of baking soda, because I usually use both baking powder and soda. And more often, baking soda only. Whatever the case, I went with this recipe, and everyone loved the chip-loaded soft, thick texture. So yes, you can bake chocolate chip cookies with baking powder instead of soda. Just be prepared for the results.
Baking Soda Spreads, Powder Puffs
The saying "soda spreads, powder puffs" gives you a helpful idea of what the cookies will be like when you see the amounts of baking powder and soda in a recipe. The Big Batch Triple Chip Cookies call for baking powder only so they lean toward being too soft, puffy and white. That might be a good thing if you're baker who tends to get flat cookies. To keep these from be too puffy, soft and white, you pack them with chips and nuts and bake them at a higher temperature so they brown more. Aging the dough also helps with browning, but you can definitely bake these right away. The ones in the first photo (most recent) were baked right away. The cookies in the old photo were made with chilled dough.
How Big is Big Batch?
Most of my recipes would probably be considered small to medium size batches, so in my opinion 40 to 60 cookies is a pretty big batch. If you use a fairly generous medium size cookie scoop, you should get at least 40 cookies. With a small cookie scoop, you should get around 60.
What Kind and How Many Chips?
The original version of this had 2 cups of each kind of chip in it. That was probably a little much, so start with 1 cup of each and add more to your liking. Because the dough rises so much, it can hold a ton of chips. The nuts balance out of the sweetness, so I recommend adding them too if you are baking them for people who can eat nuts. A little sea salt on top will also balance out the sweetness of those chips.
Baking Temperature and Time
I've changed the baking temperature from 350 degrees F to 375F. I don't know if it's my new oven, but I didn't feel the cookies were browning quickly enough at 350F, and I like the cookies to be brown. If your oven tends to run hot, you may want to stick with 350F, especially if you are using chilled dough since it browns more. If you know your oven is accurate and you are baking the dough right away, you can go with 375F for more browning.
Recipe
Big Batch Triple Chip Cookies
Ingredients
- 3 cups all-purpose flour, sift or stir OR weigh (380 grams)
- 1 teaspoon baking powder
- 1 teaspoon salt if unsalted or only ½ teaspoon of salt if using salted butter**
- 2 sticks unsalted or salted butter, room temperature (230 grams)
- 1 cup granulated sugar (200 grams)
- ¾ cup packed light brown sugar (150 grams)
- 3 large eggs (140-145 grams)
- 1 ½ teaspoon vanilla extract
- 1 cup bittersweet chocolate chips (heaping cup)
- 1 cup extra dark chocolate chips (heaping cup)
- 1 cup white chips (as many as you like)
- 1 cup toasted and chopped pecans
Instructions
- Whisk the flour, baking powder and salt together and set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until creamy (about 2 minutes). Add both sugars and beat for another for 2 minutes, then add the eggs and vanilla and beat until blended. For lighter cookies, you can beat until fluffy.
- By hand or with lowest speed of mixer, add the flour mixture to the butter mixture and stir just until blended. Stir in all of the chips and the pecans.
- If you plan on chilling the dough, have ready a couple of dinner plates or trays that you can fit in the refrigerator. Using a rounded tablespoon or a medium size scoop, scoop about 40 to 60 scoops of dough and arrange them on your plates. Cover with plastic and chill overnight or until ready to bake.
- If baking right away, preheat oven to 375 degrees F.
- Use a rounded tablespoon or generous medium size scoop and scoop directly onto your lined baking sheets spacing 2 ½ inches apart.
- Bake one sheet at a time on center rack for 12- 15 minutes or until cookies are nicely browned. Let cool on cooking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Alternatively, you can bake two sheets at a time using the middle and lower rack, but alternate about halfway through so that the cookies bake evenly.
Katrina says
I'm partial to the Ghirardelli 60% chips. I tried the Guittard and in a taste test like the Ghir. better. I think it's probably just because I've become so accustomed to them that I just prefer the taste. I don't buy ss hardly either and funny--I really don't like white chips either, especially when they are just vanilla chips and not real white chocolate. Good to know about all your preferences.
Anna says
Katrina, that's a great question. I thought about putting the brands, but didn't.
For the bittersweet, I used Ghirardelli. Those chips are larger and have a distinct flavor.
For the extra dark, I used Guittard -- the ones in the shiny red bag. Those have become my default chip as of late.
For the white I used Ghirardelli, but sometimes I buy Nestle. I don't care much for white chips, but I use them anyway.
I hardly ever buy semisweet chips these days because I've become so accustomed to the extra dark. If I'm feeling rich I buy the Akoma dark (by Guittard) and if I'm feeling like I need to save pennies, I buy Hershey's dark. If I'm at Central Market (and feeling rich), I buy Callebaut chips.
Martha, sorry your fireworks were cancelled. Ours were cancelled last year, so this year's were much appreciated.
Katrina says
Guess the secret is out about your book! 😉 Everyone is sharing the link to preorder from Amazon on FB. 😉
Question--you say you used 2 cups bittersweet cc's and 2 cups extra dark cc's--what
are the brands/kind you use? Do you mean semi sweet for bittersweet? I would have
thought or considered bittersweet and extra dark to be the same.
Martha in KS says
It's so dry here that most fireworks displays were cancelled & we can't even BBQ outside. Bummer. Hope your 4th was good. I'm sure the cookies were!
Chewthefat says
Woo-hoo! I just checked out Amazon, and the cover looks scrumptious!
http://www.amazon.com/The-Daily-Cookie-Tempting-Sweetest/dp/1449420702/ref=sr_1_1?ie=UTF8&qid=1341521719&sr=8-1&keywords=Ginsberg+Anna
Adam says
Massive massively packed cookies on the 4th of July seems so approrpriate and it helps that they look great. And I'll take these over a cake, if only because I can trick myself into thinking that eating a few isn't as bad as two pieces of cake :).
And congrats again on the book, I'm eagerly awaiting its arrival :).
Darlene says
Congratulations! I am thrilled for you and can't wait to order my copy. Next stop, your own Food Network show!
Anna says
Hi Darlene,
Yes! I haven't announced it yet, but it's available on Amazon. It's being printed right now. I suppose I should make a formal announcement...
Darlene says
Hold on - did I miss something in one of your posts? Are you writing a book?
Sue says
I think it's fitting that the author of Cookie Madness and a coming to us soon book took cookies instead of flag cake. 🙂 No doubt they were enjoyed by all! You can't go wrong with CCC's packed with all kinds of goodies!
Happy 4th!
Cookie Sleuth says
Happy 4th!
Linda says
These look great. I'm trying to come up with something to use up the egg yolks left over from my white cake recipe I made for the Flag Cake.
Lisa Ernst says
Amazing looking cookies, loaded with great things! Your neighbors are lucky. This year we're having a drought in Tennessee and firecrackers have been banned.
Have fun!
Andreas Ivarsson says
Very cool cookies! Maybe you want to check out my 4th of July Flag Cake at http://kakbloggen.se/2012/07/4th-of-july-flag-cake-recept/ ? Have a nice day.
Darlene says
Wow! I'm sure with all those chips (and your baking expertise), your cookies are going to be the highlight of your neighborhood festivities. Happy Fourth of July, and welcome home to Fuzz!