Any cookie experts here?
I love a good, thick, soft cookie. Anything I've ever tried to bake at home spreads out all over the cookie sheet and end up thin. Bakery cookies seem to be thicker and have more body to them. Anyo...
Forum Discussion
doxiemom11 wrote:
My mother always told me was that the baking powder or soda you are using is too old and has lost some of its oomph - not sure, but makes sense to me. You are supposed to replace that stuff every so often.
Very true with a lot of baked goods. However, make a batch of Nestle's chocolate chip cookies using their recipe with brand new soda or powder and you'll see the resulting cookies are paper thin. In fact, using the refrigerated cookie dough provides the same results so I'm not sure that chilling the dough in and of itself is a solution.
