The best thing to do is add the equivalent amount extra of the rest of the ingredients.
If by "thicker" you mean raised higher, then yes, perhaps. Baking powder and baking soda are both "leavenings," which cause cookies and other baked goods to rise. But there are many possible reasons that cookies bake up too flat and chewy: Too much liquid Too much fat (butter) No acidic ingredient to react with baking soda. Too much baking soda or baking powder. Not enough egg. Not baked long enough Baked at the wrong temperature. All these possibilities depend on the specific recipe. Some cookies contain nothing more than flour, butter and sugar. Other cookies have long lists of ingredients. And some cookie recipes are MEANT to produce flat, chewy cookies.
The amount of baking powder required depends entirely on what you intend to bake. Different types of cookies, muffins and other baked goods require different proportions of baking powder to flour.
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.
If you have too much baking powder, the muffin will look and taste different. If you have too little baking powder, the muffin will be all flat and taste different.
Assuming that the cookies have flour, eggs, sugar, and a touch of baking soda or baking powder. The heat will: > Cause the protein in the eggs to firm up ( it is much like polymerization of a plastic), This is what holds the cookie together > The sugar and starch will react with oxygen in the air...this is what gives the cookie a brown color ( too much oxidation and you have burnt cookies!) The baking powder or baking soda ( depending on recipe) will cause the cookie to rise by releasing carbon dioxide....the same gas in soda. Baking soda will need something acidic (tart tasting = acidic) to start the reaction..like buttermilk. Baking powder only needs the presence of a liquid. Double acting baking powder releases carbon dioxide when it comes in contact with a liquid and then again when exposed to heat. A little thought about this will indicate that if you let a batch of cookie dough sit around all (or at least most) of the carbon dioxide will work its way out and you will have flatter cookies than if you made them right away.
Baking powder is used to puff up the pastry. It contains baking soda along with an acid to activate it - too much and the result will taste like soda...too little and the result will be flat or heavy.
There is no need to. Baking powder has baking soda in it already. Baking powder is a mixture of cream of tartar and baking soda. Adding extra soda to it might make the bake good you are preparing come out with "unexpected" results. If a recipe actually calls for it, fine, but I have never seen one that calls for both. If you don't have enough of one or the other for you recipe, you can mix them but if you're low on soda, the baked good may not rise as much. It's best to follow the amounts in the recipe since each one responds a little differently depending on the acid content of the batter.
There are 0 calories in Baking Powder...;)
You cannot use baking powder as a substitute for baking soda.
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The question cannot be answered as it is written. The proper amount of baking powder depends on what you are trying to bake. Biscuits require more while cookies require less. More baking powder can cause the dough or batter to rise too quickly then fall, resulting in denser baked goods instead of lighter baked goods. Without a thorough knowledge of baking and the function of different ingredients, it is much smarter to follow a proven recipe without changes.
just a little bit