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.
keeps you from indigestion and heart burns
you can substatute by using any form of yeast.
Baking soda makes the cookies "keep together" and not spread, crumble or fall apart when you take them out of the oven.Yeast also works, but it makes the cookies taste bad. Yeast is mostly only used for bread and such.
Baking soda is essentially tasteless. The flavor won't be affected much either way. However, i wouldn't recommend baking them without soda because it alters the baking process. If you don't want to put baking soda in, I suggest just eating the dough.
baking soda makes cookies bigger
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.
Only if the recipe calls for it. Some recipes only call for Baking Powder. It is as simple as reading the recipe you have in front of you.
The recipe that I use calls for baking soda.
You put them on a baking tray in a ovenOven
i say you use baking soda i use it every time i make cookies
Most cookie recipes will usually include one or the other in a small proportion, because if the cookie rises slightly it becomes less dense and more crumbly. However some cookies need to be dense, so these ones will usually omit the leavening agents (the baking soda and/or bicarb). Cookies don't actually need to rise as much as other baked goods (such as muffins) need to, so even if a leavener is included, it is usually in a tiny proportion.
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.
'Soda' refers to baking soda.
keeps you from indigestion and heart burns
It does not. -.-