I get asked all the time how much baking powder I use in my cookies. None! Since I use brown sugar & want to promote the Maillard reaction in my cookies, I use only baking soda What is the Maillard Reaction? A chemical reaction between amino acids (from proteins) and reducing sugars that gives browned food its distinctive flavor, aroma, and golden-brown color. Do you use one or the other? Both? Let me know in the comments! #science #cookies #baking #bakingtips #tips | It's Half Baked
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