Depending on how much extra you put in, it may have little effect on the outcome. Baking soda, or sodium bicarbonate, is a leavening agent and affects how much your cookies will rise. Its effectiveness, however, depends on the ratio of other ingredients in your recipe. A little extra may have little or no effect, where twice as much is likely to strongly affect the baked texture and taste of the cookie.
If you've put in a teaspoon instead of a half-teaspoon, as an example, you could double the remaining ingredients in the recipe. You will have a much larger batch of cookies, but will be more assured that the taste and texture of the baked cookies will be as you expected. Depending on the type of cookie you are baking, you may be able to freeze the extra dough to bake at a later time with no additional work. (Note: Drop cookies are generally better frozen as 'drops' before placing in freezer storage container. When ready to bake, reduce the recipe's suggested temperature by 25 degrees and bake 3 - 7 minutes longer until tops of cookies are no longer glossy.)
they create carbon dioxide bubbles and help them rise
Well, from what I've heard it only makes them rise. I think you could leave it it out but they might be flat. XX
They'll explode! It happened to my grandma.
it will look really hard.
baking soda makes cookies bigger
The recipe that I use calls for baking soda.
i say you use baking soda i use it every time i make cookies
Baking powder is a rising agent, designed to make breads and cakes soft and fluffy. This is usually not desired in cookies.
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.
don't think you can, they wont rise .There are cookies that have no leavening.
They'll explode! It happened to my grandma.
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.
you use baking powder Another answer: No, there are some cookie recipes, such as shortbread, that do not use any leavening. But most cookies require either baking soda or baking powder, or in some cases, whipped egg whites.
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.
One is not better than the other. Baking soda will make the cookies crisper, and make them rise more. Baking powder will make them softer. Take your pick. I baked cookies with baking soda and it made the cookies look more like sticky bread than cookies. You absolutely can NOT use baking soda at all. Baking powder is for cookies, baking soda is for stuff you want to rise (like bread). The answer above is false.
Aren't any