FoodHow to Make Cookies Without Baking Soda

17:00  26 may  2019
17:00  26 may  2019 Source:   rd.com

Giant Brown-Sugar Snickerdoodles

Giant Brown-Sugar Snickerdoodles Presenting the over-the-top comfort food of our dreams. “Extra brown sugar makes these cookies crackly and chewy,” chef and recipe developer Erin McDowell tells us. “They’re rolled in cinnamon and granulated sugar, which causes delicious caramelization to occur on the bottom.

How to Make Cookies Without Baking Soda© David Franklin/Shutterstock Cookie baking, ingredient, kitchen worktop You want to make a batch of chewy cookies. The eggs and butter are at room temperature. You bought our sister site Taste of Home's Test Kitchen-recommended brand of chocolate chips. But when you reach into the pantry, you're missing one key ingredient.

It won't take long to learn how to make cookies without baking soda. Thanks to good ol' science, all it takes is a quick swap.

Pro tip: Despite its name, baking soda isn't just for baking. It also makes an effective shampoo substitute, a refreshing face mask, and can help clean almost every part of your home, along with these other brilliant household uses for baking soda you never knew.

Rocky Road Cookies

Rocky Road Cookies Filled with gooey marshmallow, crunchy nuts and molten chocolate, the 30-minute recipe is here to satisfy all of your cravings. A couple quick tips from recipe developer Erin McDowell: “It can be difficult to determine when chocolate cookies are done, but err on the side of underbaking them so they stay chewy and soft,” she says. “If you can plan ahead, it’s ideal to lay the marshmallows on a baking sheet to dry out for 24 hours before you bake the cookies. Dry marshmallows keep their shape better during baking.

Baking soda vs. baking powder

Though baking soda and baking powder look and feel nearly identical, there are some major differences between the two.

Baking soda is used in baking as a leavening agent. Remember that volcano science experiment from when you were a kid? The one where you added vinegar to baking soda and caused an eruption? When baking soda is combined with an acid, such as vinegar, buttermilk, or lemon juice, it gives your baked goods the same lift.

Baking powder is a mixture of baking soda and cream of tartar. Because baking powder has the acid built in, it works in recipes that don't otherwise contain acidic ingredients. Plus, most baking powders are "double-acting." This means that rising can occur as soon as the baking powder gets wet, and then again when it comes in contact with heat (when it's baked).

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How to replace baking soda

The switcheroo is simple. If you're fresh out of baking soda, just replace the amount of baking soda with four times that amount of double-acting baking powder (2 tsp. baking powder for every 1/2 tsp. baking soda). Yes, really—baking soda has four times the leavening power of baking powder.

Pro tip: There is sometimes a bit of salt in baking powder. Because of this, you can omit any salt the recipe calls for when you're making this substitution. Next time you're out of baking soda, have no fear! Its baking cousin can save the day. Now that you know how to fix this problem, make sure you also correct these other baking mistakes you didn't know you were making.

Related video: The Secret Step You’re Leaving Out of Cookie Baking (Provided by Southern Living)

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Still trying to make the perfect cookie? It's easier than you think! All you need to do is chill cookie dough before you bake it. The post The Step Almost Everyone Skips When Making Cookies appeared first on Taste of Home. Read More

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