You can substitute them - but it's really hard to get it right. Baking powder is soda - but with other things added. Baking soda reacts to acidic things (like buttermilk) because it's a base (slightly bitter.) Little hard to explain, but it's really easy. Baking powder is sort of in the middle. It has an acid and a base, and is very neutral. In a cookie recipe, baking soda is used. In a recipe, all the ingredients react together, so if you change one ingredient, you have to change others too, or the quantity. Swapping powder for soda will not get you the right cookies that are supposed to be made from the recipe. So you CAN substitute them, but it's just easier to go and buy some soda.
If you mean as a substitute for baking soda, no. Or if you do you can't expect the same results.
Baking soda is used in cookies to neutralize the acidity of the dough so the cookies will brown evenly and be a bit crisp. Baking powder is actually baking soda with an acid added (often cream of tartar), so it won't neutralize the acid in the dough and the cookies will be soft, puffy and brown around the edges while still pale in the middle.
Sometimes this is a good thing, but I doubt that's what you want from Chocolate Chip Cookies. Most people go for the soft, dense, gooey texture with the thin crisp crust, and you get that from baking soda.
They won't expand or rise or bake properly. You must have baking soda to bake anything.
Technically I believe you can. Baking soda requires an acid to activate it in cooking and baking powder is baking soda plus and acid so it should work.
Only baking soda is needed for chocolate chip cookies. Read the chips bag!
Yes, you would add 3 times the amount and omit the salt. The flavor will be a little different.
No you cannot
Yes, but one should reduce the amount of salt in the recipe. When one does not have baking soda, it is best to use a cookie recipe that calls for baking powder, because the two ingredients are not identical.
You can add some baking powder, but it's not an ideal substitute; baking powder is a mixture of bicarbonate of soda (baking soda) and cream of tartar. This means you need to add slightly more than is baking powder than the quantity suggested for baking soda; usually around 1/4 teaspoon on top of the quantity suggested for bicarb.
The original Nestlés Toll House cookies (chocolate chip cookies) recipe calls for baking soda, not baking powder. There is no substitute for baking soda or baking powder in a recipe. You have to have it.
It really depends on what you are trying to cook. Some recipes use baking *powder*. My recommendation is that you search online for this recipe to see if there are some that use baking powder. Are you trying to limit your sodium intake?
Baking powder in a recipe helps your item rise when baking.
No, they are not interchangeable. I am not sure about the rising each would produce, but the taste would definitely be different.
oil milk eggs choclate frosting brown sugar extract baking powder sprinkle
Baking powder and baking soda both act as a leavening agent. They would do the same thing
If you do not have cream of tartar, baking powder will work just as well, or better. If the recipe calls for both cream of tartar and baking soda, leave out the soda if you use baking powder - it already has soda in it.
For 1 teaspoon baking soda you can substitute 1/4 teaspoon baking powder plus 1/2 cup sour milk or buttermilk to replace 1/2 cup of liquid called for in your recipe.
Yes, you can substitute brandy instead of sherry in a cookie recipe.
Yes, you can.