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Old 09-17-2007, 01:17 AM   #11
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My recipe:
2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup real butter
1 egg
flavouring
Cream butter and sugar until light. Beat in egg: then stir in sifted flour salt and soda

Mixed to a firm but pliable dough. Break off pieces and rool into ball.

180oC [375oF]. Place balls on greasey tray,: press with tines of fork or bottom of glass Bake 8-10 minutes.
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Old 09-17-2007, 12:55 PM   #12
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Baking soda needs an acid to react with in order for the cookies to rise. There is no acid in your recipe. Replace the baking soda with baking powder. Baking powder is a mixture of baking soda and an acid (cream of tartar).
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Old 09-17-2007, 01:12 PM   #13
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Quote:
Originally Posted by Caine View Post
Baking soda needs an acid to react with in order for the cookies to rise. There is no acid in your recipe. Replace the baking soda with baking powder. Baking powder is a mixture of baking soda and an acid (cream of tartar).
Doesn't the molasses in the brown sugar act as an acid for the BS?
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Old 09-17-2007, 01:27 PM   #14
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Andy, I think that is correct.
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Old 09-17-2007, 01:47 PM   #15
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If you take a look at any successful cookie recipe (i.e., the Neiman-Marcus cookie recipe in the thread below), you will find either baking powder, or both baking powder and baking soda, in the recipe.
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Old 09-17-2007, 01:51 PM   #16
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I beg to differ Caine. Traditional Chocolate chip

There are lots and lots of recipes out there that are very successful without baking powder in them. The recipe two posts above yours does not include baking powder either, but the poster feels they are quite successful.

Not trying to be argumentative, just pointing out that success is subjective.
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Old 09-17-2007, 02:08 PM   #17
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Quote:
Originally Posted by Alix View Post
I beg to differ Caine. Traditional Chocolate chip

There are lots and lots of recipes out there that are very successful without baking powder in them. The recipe two posts above yours does not include baking powder either, but the poster feels they are quite successful.

Not trying to be argumentative, just pointing out that success is subjective.
Holy cow, I never realized molasses was acidic. So is honey. That would never have crossed my mind in a thousand years. I learned something today.

Ok, Alix, in your cookie recipe, you only use baking soda. Baking soda needs an acid to work, so I take it that it is the brown sugar (molasses) that is supplying the acid here?

See, that's why they say baking is a science!
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Old 09-17-2007, 02:11 PM   #18
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Doesn't the molasses in the brown sugar act as an acid for the BS?
Awesome bit of knowledge! Thanks for bringing this up.
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Old 09-17-2007, 03:20 PM   #19
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Whoops! Sorry I missed this. Yes keltin, its the molasses. I have to say, I'm not a huge chemistry fan, and I don't always know the specific reasons stuff works. I've just been doing it long enough to know what goes with what most of the time. LOL.
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