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Baking soda or baking powder in cookies?

54K views 16 replies 11 participants last post by  marmalady 
Being unfamiliar with the specififc cookies you're referring to, I find that most choc. chip recipes contain mostly BP, and maybe a touch of soda. I swear that the soda is virtually useless in these recipes, because there's never an acid for it to react with. So if you're going for any leavening at all, I would just use BP.
 
Maybe I should clarify what I stated earlier. What I was getting at is that there are a lot of recipes out there that call for soda, and have no acid present for it to react with. Clearly, when you are usingcocoa, sour cream, honey, etc., you'll need to use it. In that case, it makes a big difference.

My choc. chip recipe calls for 1/2 gran. sugar, and half light brown. Hardly enough acid to warrant equal parts BP and soda.

That's all I'm sayin':)
 
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