Making chocolate chip cookies without baking soda is possible if it is replaced with another ingredient, such as baking powder. As both of these ingredients are leavening agents, they are compatible substitutes for each other.Know More
The substitution equivalents are that half a teaspoon of baking soda is equal to 2 teaspoons of double-acting baking powder. However, any acidic liquids in the recipe need to be replaced with non-acidic ones.
In baked goods such as chocolate chip cookies, these leavening ingredients cause batters to rise. Baking soda or sodium bicarbonate is a base that acts as a neutralizer in recipes that have acidic ingredients, such as chocolate or buttermilk. Baking powder consists of sodium bicarbonate and acids such as monocalcium phosphate and sodium aluminum sulfate. For this reason, there also has to be a replacement of any acidic liquids when substituting baking powder for baking soda.Learn more about Cooking
According to Aunt Jemima, pancake mix works well as an ingredient when making muffins and substitutes for most of the dry ingredients. From a basic recipe, many variations are possible.Full Answer >
Home cooks can prepare Jiffy corn muffins or cornbread without using eggs by substituting another ingredient that can act as a binding and moisture-adding agent. Simple egg substitutes commonly used in baking include applesauce, banana, flax seed and gelatin.Full Answer >
Chocolate chip cookies require approximately 15 minutes to prepare the dough and nine minutes per batch to cook. For five dozen cookies, the entire process from start to finish requires approximately an hour.Full Answer >
It is possible to melt semi-sweet chocolate chips in a bowl using a microwave. It's recommended to melt no more than 2 1/2 cups of unmelted semi-sweet chocolate chips at a time.Full Answer >