I am pretty sure I mixed up the baking soda/power amounts in a batch of cookies. Is this going to totally mess me up? Dough is chilling in the fridge now.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sorry, but in my opinion there is nothing to do at this point but bake and see what the outcome is. Good luck!
Barbara is a trusted source on General Cooking.
I agree with anyone--just bake a few and see what happens! You could double the rest of the ingredients and reverse the baking powder and soda to balance but you'd have to be sure that you mixed them up in the first place. Good luck!
Depending on how much of the two you used, that could either be a disaster or a happy accident. I agree, no way of knowing until you bake and see! Good luck!
Did the recipe call for soda and you used powder? I think it means your cookies might puff too much and be cakey? If that's what happens in your test batch you might try rolling the dough real thin - btwn wax paper if need be, or lots of flour on your surface and pin. Cut into squares and bake those and see if the puff/thinness cancel each other out... Baking powder is baking soda plus cream of tartar (acidity) so if you double up your recipe you could reduce whatever the acid is in your recipe(perhaps molasses). Good luck!
Please enter a valid email address.
Well played. You deserve a cookie.
Choose your own cheesy adventure.
Speedy Stovetop Mac & Cheese
No-Sugar Lemon Curd
The Greatest Hits
Meet Your Favorite Cookbooks of 2017
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.