Yield: 60 cookies

Baking Powder Instead of Baking Soda in Cookies (Ratio)

A yes-or-no answer, the 3 to 1 swap ratio and why the published rules disagree, plus a chocolate chip cookie adapted from a published recipe that uses baking powder only. A formula, not a bake of our own.

Prep Time20 minutes

Cook Time15 minutes

Total Time35 minutes

Ingredients

Dough

• 3 cups all-purpose flour, 380 g; weigh it if you can
• 1 tsp (4.6 g) baking powder, no baking soda, 4.6 g, our estimate per teaspoon; level spoon
• 1 tsp salt, about 6 g, our estimate; use 1/2 tsp if your butter is salted
• 2 sticks butter, softened, 230 g; the source does not say salted or unsalted, our nutrition uses unsalted
• 1 cup granulated sugar, 200 g
• 3/4 cup, packed light brown sugar, 150 g
• 3 large eggs, 140 to 145 g total
• 1 1/2 tsp vanilla extract, about 6 g, our estimate

Mix-ins (our adaptation)

• 3 cups semi-sweet or bittersweet chocolate chips, about 510 g, our estimate at 170 g per cup; the source gives no chip weights

Instructions

Make the dough

1. Preheat the oven. Heat the oven to 375 degrees F (190 C) and line baking sheets with parchment.
2. Whisk the dry ingredients. Whisk the flour, the baking powder and the salt together until no clumps of powder remain. There is no baking soda in this dough.
3. Cream the butter and sugars. Beat the softened butter with the granulated sugar and the brown sugar until the mixture is combined and smooth.
4. Add the eggs and vanilla. Beat in the eggs one at a time, then the vanilla, until the mixture looks uniform.
5. Stir in the flour and chips. Add the dry ingredients and stir just until no dry streaks remain, then fold in the chocolate chips. Chilling the dough is optional, according to the source.
6. Portion the dough. The dough weighs roughly 1,630 g in total (our math), so 60 cookies come out at about 27 g each. A generous medium scoop makes fewer, bigger cookies: the source says at least 40.

Bake

1. Bake the cookies. Bake at 375 degrees F (190 C) for 12 to 15 minutes, the range from the source recipe. Start checking at the low end.
2. Cool on the sheet. Let the cookies cool on the baking sheet for 5 minutes, then move them to a rack.

Notes

Formula source: adapted from Big Batch Triple Chip Cookies by Cookie Madness (https://www.cookiemadness.net/2012/07/04/big-batch-triple-chip-cookies). The flour, baking powder, salt, butter, sugars, eggs, vanilla, weights, oven temperature, bake time and 5-minute rest come from that page. Nobody at SodaRecipe has baked this cookie.

Our adaptation: the source uses 1 cup bittersweet chips, 1 cup extra dark chips, 1 cup white chips and 1 cup toasted chopped pecans. We list 3 cups of chocolate chips only, with no white chips and no pecans. The chip weights are our estimate. The vanilla, salt and baking powder weights are also our estimates.

Yield: the source card says 60 cookies, and says a generous medium scoop gives at least 40. We use 60 throughout, which works out to about 27 g of dough per cookie by our math. Nutrition is per cookie at 60.

Nutrition values are our calculation from typical USDA FoodData Central values, using unsalted butter, enriched all-purpose flour, semi-sweet chocolate chips, large eggs, table salt and double-acting sodium aluminum sulfate baking powder. The source page gives no nutrition. These are estimates, not measurements.