I’ve been trying to educate myself about the general balance of a good recipe, and I’ve taken a lot of pointers from Rose’s Cake Bible.
One “truth” I came away with is that Baking Soda requires some degree of acidity in the mix for it to activate (and it helps to neutralize it).
Another is that Dutch Process Cocoa has more of a neutral pH, so baking powder would typically be used unless there are other acidic ingredients.
Regular non-alkalized cocoa does have an acidic pH, so you’ll use baking soda or some combination of the two leaveners.
I have this recipe from Martha Stewart’s Cookies book, p. 75
I just cannot figure out what ingredient here is driving the use of Baking Soda instead of Baking Powder. Anyone know?
Grammy’s Chocolate Cookies
2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted, butter room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract