how to fix cookies when I added too much baking soda?

so um i recently made cookies and I tasted the cookie dough. and it tasted salty and bad I assumed I added to much baking soda because I didn't add any salt. i need help it taste really bad . oh and I also have some chocolate chips in there and I was wondering if it would balance it out

newbiie
  • Posted by: newbiie
  • August 27, 2020
  • 15476 views
  • 3 Comments

3 Comments

Lori T.
Lori T. August 28, 2020
If you have some idea how much "too much" baking soda you added, you could make another batch of dough without adding more soda and then mix the two together. Most cookie dough can be frozen, so you would not have to bake up twice as many cookies as you planned to make. Once you have the two doughs mixed, bake off a test cookie and check for taste. If it has solved your challenge, then you can wrap and freeze what you don't want to use and proceed with the baking for the rest. If you don't have enough chips for a second batch of dough, feel free to add in other things- raisins, M&M's, nuts, chopped candy bars, or such. And no- the additions will not balance out extra baking soda.
 
Lynn
Lynn July 14, 2024
My caregiver put 2 Tablespoons of baking soda into the dough instead of 2 teaspoons she was making a double batch of chocolate chip cookie dough after baked cookies were inedible. Is there any way to fix the dough?
 
Lori T.
Lori T. July 14, 2024
Yes, but it will require making a LOT of cookie dough. Essentially you have three times the amount of baking soda that a recipe calls for. So you would need to make the recipe twice more, but without the addition of any baking soda in them. Then you mix the whole shebang together, and it will be balanced. You can add in other things instead of the extra chips, as I listed in my previous answer, if you like, or you can add in that amount of chips. Since you will have some serious amounts of cookie dough, freezing the extra is really the only option for what to do with it. Lucky it freezes well enough for several months. Your dough can rest in the fridge, tightly sealed, for a few days- so you have time to assemble the ingredients you need for those extra two batches. That's the only fix there really is.
 
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