Only about 1/4 of them did this

  • Cheesus@lemmy.world
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    1 year ago

    You’re right they’re both levening agents but my understanding was in cookies soda is used for browning and not levening because there is no acid for it to react with.

    • slackassassin@sh.itjust.works
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      1 year ago

      Yes! It does help with browning, too. But there is lactic acid in the butter. You’ll notice a flatter cookie without soda. I like those sometimes too, flat buttery crispy bois.