How do you make cookies more chewy?
More baking soda, more browning.
This lingering baking soda affects the flavour, which seems “sharper” and too much baking soda might cause your cakes and cookies to taste soapy even.
The bubbles from the carbon dioxide cause the batter to rise. Without baking soda, cookies would be dense pucks and cakes would be flat. Be careful not to use too much baking soda, as more baking soda doesn’t mean more rise.
It is possible to make cookies without baking soda or baking powder, but the resulting cookie will be dense. This is because carbon dioxide is not being produced by a chemical reaction that typically occurs when baking soda or powder is present in the cookie batter.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
A half teaspoon of baking powder in a couple of tablespoons of water should create a bubbly foam. Over-mixing butter and sugar – Beating incorporates air, which you want to keep to a minimum for most cookies, otherwise they may rise more than they should while baking and then fall.
Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.
Is there a quick fix for this to make it sweet now after they are baked? You could make a glaze using instant espresso powder, warm water, milk and powdered sugar. Dissolve the espresso powder in the water, and sugar and milk until you get a nice thin consistency.