Anonymous wrote:I found this thread after a quick search. I made a double batch of chocolate chip muffins with the intention to bring them to my elderly neighbors. I accidentally used baking soda instead of baking powder. They didn't rise very well but they're a little spongy. They taste ok but not great. Ugh. What do I do now with three dozen muffins?

Cake pops

Baking soda makes chewier cookies.

Baking powder makes fluffier, cake like cookies.

It will be fine OP.

I found these posts today, after I accidentally measured baking powder into the dry ingredients for my coodies rather than baking soda. I don't know if it would be helpful to someone else, but since I already had 1 tsp of baking powder in the dry ingredients, I added part of the baking soda called for. I used 3/4 tsp. rather than 1 tsp. My cookies came out fine. Couldn't tell that there had been an error.

Anonymous wrote:

Anonymous wrote:11:41 here. The problem is that I only discovered my error after watching them bake. So it's too late to add cream of tartar. I actually have baking powder, I was just chasing the kids while baking so I wasn't paying attention. So the muffins are kind of off looking.

Put some icing on them, call them cupcakes.

This is a good idea! Luckily, DH and the kids don't seem to care. The kids are thrilled I'm letting them eat a lot of chocolate chip muffins. I baked a new batch for the neighbors. Thanks for your input.

Baking soda is about 2-3 time stronger vs baking powder. The problem is it will be very hard to get an even distribution in the dough of anything you add. Also mixing it will add air and change the flour.
I would just bake a small test batch and see how they come out. If it is bad, baking them like brownies.

Anonymous wrote:11:41 here. The problem is that I only discovered my error after watching them bake. So it's too late to add cream of tartar. I actually have baking powder, I was just chasing the kids while baking so I wasn't paying attention. So the muffins are kind of off looking.

Put some icing on them, call them cupcakes.

11:41 here. The problem is that I only discovered my error after watching them bake. So it's too late to add cream of tartar. I actually have baking powder, I was just chasing the kids while baking so I wasn't paying attention. So the muffins are kind of off looking.

If you don't have cream of tartar, is there something else you can use for the acidity when you need baking powder but only have baking soda?

I found this thread after a quick search. I made a double batch of chocolate chip muffins with the intention to bring them to my elderly neighbors. I accidentally used baking soda instead of baking powder. They didn't rise very well but they're a little spongy. They taste ok but not great. Ugh. What do I do now with three dozen muffins?

I've been baking for 40 years and have learned a lot from this thread! Thanks!!

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Op I'm curious about this. Can you post how your cookies come out?

This recipe should actually come out pretty much fine with baking powder. (In general, accidentally using baking powder for baking soda is not as big an issue as the reverse).

Baking powder is baking soda with Cream of Tartar. When you add water to baking powder, it will foam up, adding air bubbles. With some cookies, you want the bubbles for shape/texture.

I would certainly use your dough, but smash it flat before baking so that you won't get a cookie ball

I am making these cookies:
http://handmadeandhomemade.blogspot.com/2011/12/christmas-cookie-parade-marvelous.html

I just realized my mistake as the dough is in the refrigerator firming up.

Can the dough be salvaged or do I need to start over?

If I can't use the dough for these cookies, is there another use for it?