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Oops, I grabbed the baking powder instead of the baking soda. How will this affect my cookies?
- Thread starter evan
- Start date
Hi Eva, they may taste differently, because the baking soda reacts with acidic ingredients, such as
chocolate, cocoa, etc, and takes the edge off, which you may or may not notice in the final product. If you're using a Dutch processed cocoa (alkalized), it won't make any difference at all, since it's already alkaline. Texture-wise, they may be softer or cakier with the baking powder.
How did they turn out?
chocolate, cocoa, etc, and takes the edge off, which you may or may not notice in the final product. If you're using a Dutch processed cocoa (alkalized), it won't make any difference at all, since it's already alkaline. Texture-wise, they may be softer or cakier with the baking powder.
How did they turn out?
They are definitely softer than the tooth breaking biscotti I have eaten before.
(I thought maybe the reason for that was the butter, but maybe it's both?)
I didn't know that you get softer cookies from baking powder. (Where do you learn these things? I'd love to know cool stuff like that! smileys/smile.gif
I used Valrhona 100% cocoa. It doesn't say if it's Dutch processed or not.
All in all, they tasted wonderfully, and they are more gentle on the teeth than the boiscotti I have made before.
(I thought maybe the reason for that was the butter, but maybe it's both?)
I didn't know that you get softer cookies from baking powder. (Where do you learn these things? I'd love to know cool stuff like that! smileys/smile.gif
I used Valrhona 100% cocoa. It doesn't say if it's Dutch processed or not.
All in all, they tasted wonderfully, and they are more gentle on the teeth than the boiscotti I have made before.
Actually, baking powder doesn't create softer cookies, but makes them a little puffier, so, they may
not bake as quickly as flatter cookies, ie, keeping them a little softer/less well done. But, I'm not sure if this is 100% accurate - I'm no expert by any means - will have to do more research.
The soft texture in cookies actually has more to do with what kind of sugars and fats are being used. For example, brown sugar will yield a softer, more moist cookie than white sugar, etc. Also, I believe melted butter yields a chewier cookie than just softened butter. Did you use melted butter? Also, many biscotti recipes don't use any fat at all, so I wonder if they're harder than the butter ones?
Edited to add:
Here's some info I just found from Alton Brown regarding chocolate chip cookies:
For soft cookies:"If your tastes run to the soft and cakey, use cake flour, ***baking powder*** rather than soda, and shortening instead of butter. Chilling the batter and scooping on the small side will add to the puff factor, too."
So this kind of reiterates what I suspected about using baking powder.
For Chewy Cookies:"...chewiness calls for melting the butter, holding back on the egg whites and using more, if not all, brown sugar."
I've added a link on the info from Alton Brown.
Valrhona is a Dutch Processed cocoa, as are most, if not all European cocoas, so the baking powder made no difference as far as reacting with the cocoa is concerned.
I'm glad they turned out great! Now you've gotten me in the mood to make some! Which recipe did you use?
http://www.americastestkitchen.com/ibb/posts.aspx?postID=227815
not bake as quickly as flatter cookies, ie, keeping them a little softer/less well done. But, I'm not sure if this is 100% accurate - I'm no expert by any means - will have to do more research.
The soft texture in cookies actually has more to do with what kind of sugars and fats are being used. For example, brown sugar will yield a softer, more moist cookie than white sugar, etc. Also, I believe melted butter yields a chewier cookie than just softened butter. Did you use melted butter? Also, many biscotti recipes don't use any fat at all, so I wonder if they're harder than the butter ones?
Edited to add:
Here's some info I just found from Alton Brown regarding chocolate chip cookies:
For soft cookies:"If your tastes run to the soft and cakey, use cake flour, ***baking powder*** rather than soda, and shortening instead of butter. Chilling the batter and scooping on the small side will add to the puff factor, too."
So this kind of reiterates what I suspected about using baking powder.
For Chewy Cookies:"...chewiness calls for melting the butter, holding back on the egg whites and using more, if not all, brown sugar."
I've added a link on the info from Alton Brown.
Valrhona is a Dutch Processed cocoa, as are most, if not all European cocoas, so the baking powder made no difference as far as reacting with the cocoa is concerned.
I'm glad they turned out great! Now you've gotten me in the mood to make some! Which recipe did you use?
http://www.americastestkitchen.com/ibb/posts.aspx?postID=227815
I used this recipe from Gourmet 1994; Double chocolate walnut biscotti
Double chocolate walnut biscotti
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.
Makes about 30 biscotti.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
(I omitted the confectioners sugar!)
Preheat oven to 350°F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Double chocolate walnut biscotti
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.
Makes about 30 biscotti.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
(I omitted the confectioners sugar!)
Preheat oven to 350°F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.