I’m starting to get ready to move, which at this point mostly just means refusing to buy things when they run out, no matter how annoying it makes things between now and then. Luckily, there are recipes like this to help me get through! These cookies are pretty small, and (as expected with no raising agent) don’t get any bigger while baking, but they taste nice!

I am once again just making all the dough balls and then freezing them and baking up a few at a time in the toaster oven, to stop myself from eating 1 billion cookies in a day just because they’re there.

Ingredients:

• 1/2 cup unsalted butter, room temp
  
• 1 cup of packed brown sugar
• 1/2 cup of granulated sugar
• 1 1/2 teaspoons vanilla
• 2 eggs
• 2 1/4 cups of all purpose flour
• 1 teaspoon salt
  
• 2 cups of semi-sweet chocolate chips

Preheat oven to 350. Line two baking sheets with parchment/silpat and set aside.

Cream together butter and sugars until fluffy.

Beat in the eggs and vanilla.

Add the flour and salt.

Fold in the chocolate chips.

The original recipe said to drop by rounded teaspoonfuls onto the prepared sheets, but that’s TINY and would take forever and just…no thanks. I used my tablespoon sized dough scoop, and left even that a bit towards heaping when scooping.

If you were actually going to bake them all now, you’d spread these out over 2 pans so they have some room to spread as the butter melts.

Bake for 8-10 minutes, until golden brown and slightly underdone. Cool on the pans.

No Baking Powder No Baking Soda Cookies

From The Kitchen Magpie.

• 1/2 cup unsalted butter, room temp
  
• 1 cup of packed brown sugar
• 1/2 cup of granulated sugar
• 1 1/2 teaspoons vanilla
• 2 eggs
• 2 1/4 cups of all purpose flour
• 1 teaspoon salt
  
• 2 cups of semi-sweet chocolate chips

Preheat oven to 350. Line two baking sheets with parchment/silpat and set aside.

Cream together butter and sugars until fluffy. Beat in the eggs and vanilla, followed by flour and salt. Fold in the chocolate chips.

Scoop in small balls onto the prepared sheets. Bake for 8-10 minutes, until golden brown and slightly underdone. Cool on the pans.