For my variation on the classic chocolate chip cookies, I added both 1/4 tsp of baking soda and 1/4 powder instead of 1/2 tsp baking soda. The baking powder is a chemical leavening that has both an acid an a base, which when combined, creates air pockets of carbon dioxide which inflate the cookie, making it fluffy in the middle.
My favorite cookie was the Melted Butter cookie, because it was buttery and crispy.
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