Baking chocolate chip cookies. I accidentally put baking powder in the recipe instead of baking soda.?!
HELP!!!!
Answers: What can I now do with the double batch of flour. I am afraid to use it for cookies. The salt is also added and then in an emotional break down I added the baking soda to it too. Should I just put it in the compost pile or is there a use for it?
HELP!!!!
You have just made the perfect mix for a cake batter. Add some eggs, sugar, vanilla, softened butter and bake it up. Don't stress love! You can also make some beautiful pancakes!
use a collander and sift it all out and start over that way you dont have to throw away the choc chips...that is if ya didnt add the wet ingredients yet
Personally, I would just go ahead and use it.
Baking powder has baking soda as an ingredient (it also has an acid like cream of tartar). Worst case is you get more of a rise out of your cookies than normal. Keeping in mind that there are recipes for cookies that DO USE baking powder, your accident is not a disaster.
Baking soda is four times as strong as baking powder — so if your recipe calls for 1 teaspoon of baking soda, you would need four teaspoons of baking powder to produce the same amount of lift
Baking powder is made of baking soda and the right amount of acid to react with the soda (it also includes corn starch to keep the ingredients from prematurely reacting in the privacy of their container). So if your recipe already has acidic ingredients that were going to neutralize the necessary baking soda, you are adding other ingredients in the baking powder that may not sit well with them.
On the other hand, substituting for a lack of baking powder is very easy: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar (ignoring the cornstarch) for each teaspoon of baking powder required
It will be ok...go ahead and bake the cookies. They will puff up more that is all......more cake like in the center. Wont taste too differently....should be ok...
Don't panic, everything will work out fine. You just added a little more leavening than was called for. I almost always replace baking soda with baking powder, just because I like the flavor better. Because you added the baking soda too, you may need to add a little more acid to your recipe to counteract it. My general rule is to use 1T of vinegar or lemon or 1t cream of tartar for every 1t of baking soda.
Good luck, I'm sure your cookies will still be good.