Refrigerate for an hour, even longer if possible.ģ. Mix flour and cream of tartar, then add them to the batter and mix it all up. Dissolve baking soda in hot water (I used a measuring cup to hold the water). That way they don’t melt to the baking pan.ġ. One thing I’ve also started doing with chocolate chip cookies so to cover up the bottom of the cookies so no chocolate chips are visible. This little bit of baking genius I thought up all on my own. So I added more chocolate chips to compensate. I didn’t add walnuts because, well, I didn’t want to. Now, baking powder, on the other hand, contains the acid, the leavener, and other stuff. Think back to the volcanoes you made in school: you added vinegar (the acid) to baking soda and water, and that caused the awesomeness you subsequently witnessed. In baking and making cookies, however, cream of tartar (the acid) is added to baking soda (the leavening agent) so that when combined with the wet ingredients, it causes the reaction that gives cookies their rise. Here is the result of two minutes of Googling: cream of tartar is most often used, it seems, to help stabilize and give more volume to beaten egg whites. I bought the cream of tartar for like three bucks then realized that I only needed about 1/4 teaspoon AND the original recipe did not call for any at all. It appears to be this AllRecipes version, but with the addition of cream of tartar to the cookies. I got this Chocolate Chip Cookie recipe from a blog called A Pookie Pantry.
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