The original cookie recipe came from My Kitchen Escapades. I cut the recipe in half, and we used baking powder in one batch and baking soda in the other. We used the same size cookie scoop, baked for the same amount of time, and measured the cookies after they baked and cooled.
SAUCEPAN CHOCOLATE-CHIP COOKIES
(makes about 2 1/2 dozen)
1 stick butter, cut into 8 pieces
1/2 cup brown sugar
1/3 cup sugar
1 tsp vanilla
1 tsp (baking soda OR baking powder)
1/2 tsp salt
1 cup chocolate chips
1. Melt butter in saucepan.
2. Stir in both kinds of sugar.
3. Let cool 5 minutes.
4. Stir in egg and vanilla.
5. Stir in flour, baking soda OR baking powder, and salt.
6. Make sure dough is cool.
7. Stir in chocolate chips.
9. Bake 9 minutes at 350.
10. Allow to cool on pan at least 5 minutes before removing to rack.
The hypothesis was correct! The baking-powder cookies remained tall and puffy, while the baking-soda cookies spread a little more, so they were wider and flatter. Both cookies were delicious; it's just a question of the shape and texture you prefer.
Personally, I preferred the cookies with baking soda. I like a cookie with a crispy outside and chewy inside. The baking-powder cookies were softer and puffier.
|The proof is in the cookie!|