If I were to use baking powder instead of baking soda in cookies, a few things would happen. First, the cookies would likely have a different taste. Baking soda has a distinct, slightly tangy flavor, while baking powder is more neutral in taste. So, the cookies may not have the same depth of flavor as they would with baking soda.
Secondly, the texture of the cookies would be affected. Baking soda is alkaline, which helps to create a coarse, chewy texture in cookies. On the other hand, baking powder is a combination of baking soda and an acid (such as cream of tartar), which creates a chemical reaction that produces carbon dioxide gas. This gas helps to leaven the cookies and gives them a lighter, finer texture.
So, if I were to use baking powder instead of baking soda, my cookies would likely turn out lighter and less chewy. They may have a slightly different mouthfeel and may not be as dense as they would with baking soda.
To achieve the best results, it is recommended to use a double-acting baking powder as a substitute. Double-acting baking powder releases carbon dioxide gas both when it is mixed with the wet ingredients and when it is exposed to heat during baking. This ensures a more even and consistent rise in the cookies.
Using baking powder instead of baking soda in cookies can result in a different taste and texture. The cookies may be lighter and less chewy, with a finer texture. To get the best results, it is important to use a double-acting baking powder as a substitute.