Only about 1/4 of them did this

  • Cheesus@lemmy.world
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    1 year ago

    Usually cookies need baking soda, not baking powder. If they call for both, it’s at least 2x baking soda. People mix it up and add baking powder instead of soda.

    Or if the cookie requires levening from the powder and it’s expired, it will not rise and spread.

    Soda helps with browning and powder is for levening

    • slackassassin@sh.itjust.works
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      1 year ago

      This is right about the mix-up, etc. But, they are both levening agents. Powder includes an acidic reactor, and soda requires one to be included separately. Using both is a way to fine tune the reaction.

      • Cheesus@lemmy.world
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        1 year ago

        You’re right they’re both levening agents but my understanding was in cookies soda is used for browning and not levening because there is no acid for it to react with.

        • slackassassin@sh.itjust.works
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          1 year ago

          Yes! It does help with browning, too. But there is lactic acid in the butter. You’ll notice a flatter cookie without soda. I like those sometimes too, flat buttery crispy bois.