Baking powder simply adds carbon dioxide to the equation, providing a more forceful pressure that encourages a dough to spread up and out. Without the well-developed elasticity of a bread dough, the strands of gluten in cookies would sooner snap than stretch, cracking along the surface.
But for chocolate chip cookies, you’d use baking soda because it allows the dough to spread, and you get thinner, crisp edges with a tender center. … Baking powder needs first a liquid (as when mixed into a batter) and heat (from the oven) to react and begin releasing gases.
You could use baking powder alone, but then your finished baked treat might taste too acidic. Geiger says that you might also use both soda and powder when you want the recipe to taste a little tangy or develop a nice browned color.
Baking powder may be used as a substitute for baking soda. … Though results may vary, you should use triple the amount of baking powder that you would use of baking soda. For example, if a recipe calls for 1 teaspoon of baking soda, use 3 teaspoons of baking powder as a replacement.
Baking soda can make or break a cookie. But too much and it may become too brittle and bitter, seeing as it’s a base and needs to be balanced out with other acids already present in a recipe. Conversely, if you use too little baking soda, you’ll have too spongy and porous of a cookie that absorbs all the sugar.
It is possible to make cookies without baking soda or baking powder, but the resulting cookie will be dense. This is because carbon dioxide is not being produced by a chemical reaction that typically occurs when baking soda or powder is present in the cookie batter.
- That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. …
- Use melted butter for a denser, chewier cookie.
- Play with the liquid ratio in your recipe. …
- Use all-purpose or bread flour.
- Increase the sugar content slightly.
Chocolate chip cookies are too cakey or dry, or both. The most common cause is using a different flour than usual, such as cake flour, and measuring flour with too heavy a hand. Using larger eggs than called for can make cookies cakey, as will the addition of milk or more milk or other liquids than specified.
What happens if I use baking soda instead of baking powder?
If baking soda is added instead of baking powder, try the addition of an acid to the mixture. Lemon juice, orange juice, passion fruit juice are all acidic. Also is yogurt from milk. Add something citrus like lemon juice.
If your cookies come out flat on top, with a cake-like texture, you’ve added too many eggs. … Saving cookies from too many eggs isn’t as straightforward as saving it from too much or too little flour. It takes a little finagling. Add some flour and maybe a little bit more sugar.
Creating the Cookies You Want
There are three main types of cookie categories: crispy, cakey, and chewy. … For softer, chewier cookies, you will want to add much less granulated sugar, slightly more brown sugar, and a fair bit less butter. For cakey cookies, you will often be including even less butter and sugar.
Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.
The rising agent or leavener most commonly used is either baking soda or baking powder. If you use baking soda, your recipe must include another acidic ingredient, like sour cream, lemon juice, or buttermilk. … Baking soda increases browning and spreading, resulting in a flatter cookie.