Baking Powder
I once made chocolate chip cookies that were super puffy and held their shape well. I thought it was the regular old Nestle's recipe, but I just made that recipe again, and it didn't exactly hold its shape (although the puffiness was satisfactory enough). Now that I think of it, I seem to recall using both baking soda and baking powder; while this time I used only baking soda. So, note to self: 1 teaspoon baking soda, 1 teaspoon baking powder the next time I make these cookies.
posted by Rex at 11:17 PM
3 Comments:
actually in my experience to keep them from spreading you should add more flour. the recipe i likes calls for 2.75 cups flour but i always put in 3 and they come out much puffier and better. i never use both baking soda and powder. but maybe that works too...
your baking ex roomy.
Thanks! I try your trick the next time I bake cookies. By the way, rumor has it that you're coming here this month...
right now i'm stuck in china, again! so my travel plans are not set...
i am definitely coming to WI for thanksgiving though but i assume you might escape the cold weather and go back to ca?
shelly
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