Baking powder simply adds carbon dioxide to the equation, providing a more forceful pressure that encourages a dough to spread up and out. Without the well-developed elasticity of a bread dough, the strands of gluten in cookies would sooner snap than stretch, cracking along the surface.
Unless you want cakey cookies, avoid using baking powder: The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder.
Baking powder is an important ingredient that helps leaven and add volume to many recipes. However, there are many other substitutes you can use instead. These act in the same way as leavening agents to improve the texture of baked goods.
4. Baking powder. Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.
A reaction should take place immediately. If not, then you need new baking powder. 2) Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.
Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.
Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.