Do you have to put baking soda in make cookies?

Baking soda is a common ingredient used in many baking recipes, including cookies. It acts as a leavening agent, which means it helps to create a light and airy texture by releasing carbon dioxide gas when heated. However, not all cookie recipes require baking soda. Some cookie recipes may use baking powder instead, or no leavening agent at all.

If a cookie recipe does call for baking soda, the amount used is typically quite small. For example, a typical recipe for chocolate chip cookies will call for only 1 teaspoon of baking soda. Here is a general rule of thumb:

* For cookies that are intended to be soft and chewy, baking soda is typically used.

* For cookies that are intended to be crisp, baking powder is typically used.

So if you are making chocolate chip cookies, for example, you will want to use baking soda to help create the classic soft and chewy texture.

Here is a more detailed explanation of why baking soda is used in baking:

When baking soda is mixed with an acid, it undergoes a chemical reaction that releases carbon dioxide gas. This gas creates bubbles in the batter, which rise to the surface during baking and cause the baked good to rise. The most common acid used in baking is cream of tartar, but other acidic ingredients such as yogurt or buttermilk can also be used.

The amount of baking soda used in a recipe will determine how much it rises. A small amount of baking soda will produce a slight rise, while a larger amount will produce a more pronounced rise.

Baking soda can also be used to alter the flavor of baked goods. In small amounts, it can add a slightly salty or alkaline taste. In large amounts, it can produce a more pronounced alkaline flavor.

So if you are looking for a light and airy cookie with a soft and chewy texture, be sure to include baking soda in your recipe.