Chocolate Chip Cookie Effects

Chocolate chip cookies are some of the most delectable snacks out there; they satisfy our sweet tooth with one simple bite. Chocolate chip cookies are baked in all different shapes and sizes, depending on the recipe you are making. You can do this by adding baking soda to a recipe, only adding baking powder to a recipe or even adding both. You can do the same with granulated sugar and brown sugar only adding either one of those to a recipe. These four different ingredients all have different effects and affect a cookie in different ways. How baking soda and baking powder affect a cookie can be all explained with Chemistry. By adding these certain ingredients, adding a certain amount, and depending on the other ingredients, it will all affect the outcome of the appearance (sometimes even the taste) of a cookie.

Baking Soda and Baking Powder

Baking soda and baking powder are both ingredients that are added to cookies to enhance the baking process of a cookie and affect the product after it is already baked. Which is just another way of saying that they are both added to a recipe to help the batter of the baked goods rise. Baking soda, also called bicarbonate of soda, is sodium bicarbonate. (Baker Bettie, 2013) Sodium bicarbonate has a high pH, that when incorporated with another acid will react quickly. Although carbon dioxide, is created when baking soda is combined with an acid with low pH. Baking soda will make cookies rise during the baking process, once it reacts with an acid. There must be a common acid (examples of acids are: buttermilk, sour cream, citrus juice, vinegar, and cream of tartar) added to the recipe to produce CO2 if the baking soda is being added by itself. Although, there does have to be a balance between t...

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...dd to the recipe. There is a way to control the recipe, just by taking out an ingredient or adding more of a certain ingredient to get a different effect of a cookie. Baking soda and baking powder are factors that will cause for a cookie to rise, or if it will fall flat. Adding more of one than the other, or adding both will cause for a different cookie depending on what is added or taken away. But there are a lot more aspects that make up baking soda and baking powder and a lot of that includes chemistry. Brown sugar and granulated sugar will affect the way it tastes and if it will either be thicker, chewier, or thinner. Controlling a recipe will depend on the ingredients that you will be adding or taking away and the amount. In the end, all cookies are different and every cookie is different because of all the many ways you can add/change ingredients to a recipe.