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-> Recipe Collection
-> Cakes, Cookies, and Muffins
mandksima
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 Thu, Dec 27 2007, 2:02 pm
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Last week I made the recipe for Choc chip cookies with oil that was from here and they were a great hit but I didn't care for the metally taste of the baking soda. Can I just leave it out or does it have to be replaced with something else???
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chocolate moose
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Thu, Dec 27 2007, 3:31 pm
it's a leavening agent, you're messnig with the chemistryif you do.
why not just fully dissolve it before mixing?
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Ribbie Danzinger
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Thu, Dec 27 2007, 3:33 pm
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I dislike the taste of baking powder so I generally leave it out of the recipe. CCC's come out harder and crisper without it, which I like. (But don't leave it out of cakes!)
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shopaholic
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Fri, Dec 28 2007, 9:28 am
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I HATE the taste of baking soda in Choc chip cookies so I make a recipe from the Spice & Spirit cookbook that doesn't have baking soda. They are a different taste & texture altogether but are delicious!
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chocolate moose
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Fri, Dec 28 2007, 9:49 am
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MiracleMama
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Fri, Dec 28 2007, 10:40 am
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Baking is not like cooking. It's not a great idea to fool around with the recipe unless you are a very experienced baker. Better to find a recipe that doesn't have baking soda in it. Their are plenty.
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mandksima
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Sat, Dec 29 2007, 2:34 pm
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Some of these replies came in after the cookies were made as I live in Israel! Well, this batch came out amazing and people asked for the recipe. The only thing I did different is put in 1/2 tsp instead of 1 tsp baking soda and I made sure to mix it really well in the flour. I didn't taste the metally taste this time and the chemistry didn't change. I underbaked them and they hardened on the cooling rack so they were very soft and yummy. Hmmm.. maybe I'll go see if there are any left...
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greenfire
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Sat, Dec 29 2007, 7:18 pm
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I was gonna ask if it was the pan you used ...
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mandksima
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Sun, Dec 30 2007, 2:19 am
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I used the same baking sheet each time lined with baking paper.
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