I was totally wrong about using old baking soda for cookies

For years I thought baking soda was baking soda, no matter how old it was. Then I tried making my grandma's chocolate chip recipe last Saturday with a box that had been sitting in my pantry for over 2 years. The cookies came out flat and dense, like little frisbees. I looked it up and apparently baking soda loses its strength after 6 months to a year. Now I test every new box by dropping a little in vinegar - if it fizzes up right away, it's good. Has anyone else had their baking fail because of expired leavening agents?

2 comments

2 Comments

the_sam18d ago

Isn't flat just the right texture for crunchy cookies anyway?

kimreed18d ago

oh man, i totally feel you on that. flat cookies are the only way to get that perfect crispness all the way through.