i would suggest that you follow a recipe because different batters call for different ingredients
no
baking soda makes cookies bigger
Baking powder is a rising agent, designed to make breads and cakes soft and fluffy. This is usually not desired in cookies.
Sourdough is a type of bread made with yeast starter instead of dry yeast. Starter is for yeast bread and baking powder and soda are for quick breads and cookies. They are not interchangeable.
Cookie dough recipes generally call for either baking soda or baking powder, which create gas that expands and causes the dough to rise while baking.
They are chemical (non-yeast) leavening agent usually used in quick breads, cakes and cookies.
yesMore information:Although the purpose of adding baking soda to cookie dough is to help the cookies rise, adding baking soda to a recipe that does not call for it could have the opposite affect. Too much baking soda, or adding baking soda in addition to baking powder, might also ruin the taste of the cookies.
don't think you can, they wont rise .There are cookies that have no leavening.
You can use cream of tartar and baking soda as a replacement for baking powder. One half teaspoon of cream of tartar and one quarter teaspoon of baking soda will equal one teaspoon of baking powder.
Nope, decreased baking time! 2-4 mins is a big difference in the c Save cookie.
The recipe that I use calls for baking soda.
Use self-rising flour instead of all-purpose flour, and you can leave out the baking soda, baking powder, and salt.