I did a baking experiment about the difference between baking powder and baking soda. For this experiment, I baked chocolate chip cookies.
I made four varieties:
- with no leaveners
- with only baking powder
- with only baking soda
- with both baking soda and baking powder
The recipe called for baking soda only, so I guess you could call that the “control” of the experiment. The 3rd and 4th varieties were chewier and tastier than the 1st and 2nd varieties. Below are the pictures representing each variety. You can tell that the baking powder creates a cookie that doesn’t spread as much and kept more of a dome shape, while the baking soda created a flatter, more spread out cookie.