Baking Soda vs. Baking Powder in Cookies

Preview:

For this experiment, I followed a standard chocolate chip cookie recipe from Magnolia Table, made one batch of cookies following the recipe exactly, and made a second batch of cookies replacing the baking soda with baking powder.

The Process and Results:

I made one batch of cookies with baking soda (which followed the original recipe), and one batch of cookies with baking powder. All of the other ingredients were constant variables, along with using the same, oven, temperature, and cooking time to try and make the results of the experiment not have a lot of errors. 

The ingredients, cookbook, and workspace for the experiment.

While not immediately noticing a difference in the batter of the cookies, the post-cooking cookies were very different. I shaped both cookies into a round ball, so I could clearly see the difference after they cooked.

Both dough balls placed in the oven. Cooking with baking soda on the left, and cookie with baking powder on the right.

As they cooked, I could see that the cookies that had baking soda in them were able to sink down, and spread out. This made a thinner, wider cookie.  The baking powder cookies appeared to not spread out at all, and remain in a sphere-like shape. They even rose up a little bit.

Both cookies near the end of the cooking process. Baking soda cookies (on the left) vs, the baking powder cookie (on the right).

This showed that the difference between the baking powder and baking soda was how much the cookies spread out. Although I did not originally predict a difference in taste after both types of cookies were cooked, and cooled, I tasted them. The cookies with baking soda seemed to be more flavorful, and sweeter, while the cookies with baking powder tasted blander. This showed that the difference between baking soda and baking powder is larger than I thought, and these two ingredients can not be interchanged with one another in recipes.

The final result of both baking soda (on the left), and baking powder cookies (on the right).

Simple Chemical Descriptions:

Baking soda (Sodium Bicarbonate), also known as NaHCO₃ is a common chemical in baking. Baking soda contains bicarbonate and other acidic ingredients. These are activated in cooking, to create air bubbles and therefore create soft and airy foods. 

Chemical compound of Baking Soda

Baking powder, is a combination of bicarbonate, carbonate,  and a weak acid, to create a leavening agent. Baking powder produces carbon dioxide gas, inflating different foods. 

The Recipe:

https://magnolia.com/blog/recipe/0879c927-d99a-4db7-8380-a1294e95d953/chocolate-chip-cookies-with-sea-salt/