Question about making cookies...?

Question

I was making chocolate chip cookies last night. I love baking and enjoy making cookies. Well, I had a long day at work, and I have been trying to cut back on my coffee intake so I was EXHAUSTED when I was making them last night at 7pm. Instead of baking soda, I put in baking powder. I didn't catch it until I had mixed everything in. I read the ingredients and in baking powder there is baking soda in it. I thought I would be ok. The cookies took almost twice as long to cook and they weren't that tasty in my opinion. The kids loved them and my husband ate most of them after I went to bed last night.

What about the baking powder made it different. I only put in one teaspoon.

Answer 1

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda. It also contain cream of tartar. For most cookies baking soda is usually used since it has a slightly faster reaction time. Baking powder takes a little longer to release the gases.

You can substitute baking powder in place of baking soda (you should use a little more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. I wouldn't think that it would make a great deal of difference to use the powder in place of the soda in most cookie recipes.

Answer 2

Baking powder has cream of tartar in it along with baking soda. It will definitely change the taste of the cookie.

The exact ratio is twice as much cream of tartar to baking soda.

Cream of tartar is used to add volume to things such as egg whites in cakes and even candy.

Don't feel bad at least the cookies got ate and you didn't end up throwing them out!

Answer 3

try www.allrecipes.com

good luck !!!