Okay I need cookie help and fast plz?

Question

If you are making chocolate chip cookies and you need a little bit of baking soda, but you dont have, can you subtitute baking powder for it? Plz answer fast.

Okay then can I use corn starch? I don't feel like going to the store man. Can you tell me anything that will subtitute it? PLZ

By the way they only asked for 1/2 teaspoon of baking powder? I really want to do this recipe now and I don't want to go to the store. What is best?

Sorry last question. If I leave it out will it have a major effect?

Answer 1

Here's a recipe that uses baking powder instead of baking soda if you haven't already started. You might find others on this site as well

http://cookie.allrecipes.com/az/ChoclteChpCksIII.asp


The reason I gave you another recipe choice is because I read your question as saying that you did NOT have any baking soda. All of the people who gave you substitutes gave you substitutes for baking powder, not the baking soda which you said you were lacking.

By the way, how did your cookies turn out?

Answer 2

Like most of the other answers state, baking powder and baking soda aren't the same. Baking powder combines baking soda with one or more acidic salts. To make your own, combine:

1 tablespoon baking soda
2 tablespoons of cream of tartar
1-1/2 tablespoons of cornstarch.

It may not have the same potency as a good store-bought double-acting baking powder, but it will serve in a pinch.

Answer 3

Just use about half as much bakign powder as it calls for baking soda.

Corn starch is not a substitute. Leaving it out will give you flat, hard cookies. BS is a leavening indredients, meaning it helps food rise while baking.

Answer 4

No. Baking powder and baking soda have two completely different chemical reactions when baking. Make a quick run to the store for some more baking soda. :-)

Answer 5

Chocolate chip cookies are made with sugar, flour, eggs, semi-sweet baker's chocolate and butter. While the Toll House recipe is considered the standard, the ingredients can be adjusted to give the cookies slightly different properties.

* For a thin, crisp cookie, increase the baking soda by up to 50%, replace one of the eggs with milk, and raise the ratio of brown sugar to white.
* For a soft, cakey cookie, use cake flour, substitute baking powder for baking soda, and use shortening instead of butter.
* For a chewy cookie, use bread flour, omit one egg white, and melt the butter before incorporating it into the mix.
* Sometimes a crunch is added by putting nuts in the cookies.

Answer 6

Never substitute baking soda for baking powder. If it is simply calling for 1 tsp, it is best to leave the ingredient out.

Answer 7

This is a guess. if you used self-raising flour, you might manage the cookies without the baking soda. Or you might try using half the amount of the baking powder - but depending on your altitude, the atmospheric pressure, and the heat of your oven, it might or might not work.

Answer 8

NO! Baking soda and baking powder are two different animals... never substitute the one for the other!

Answer 9

HOMEMADE SUBSTITUTE FOR BAKING POWDER

2 tbsp. cream of tartar
1 tbsp. baking soda
1 tbsp. cornstarch

Sift together. Store in airtight container. One teaspoon of this is equal to 1 teaspoon store bought baking powder.

Answer 10

HOMEMADE SUBSTITUTE FOR BAKING POWDER

2 tbsp. cream of tartar
1 tbsp. baking soda
1 tbsp. cornstarch

Sift together. Store in airtight container. One teaspoon of this is equal to 1 teaspoon store bought baking powder.