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Shaun in TO

I'm no expert, but my food science books suggest using baking powder, plus swapping the all-purpose

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Joined: Mar 12, 2006


Posted to Thread #12715 at 3:23 pm on Nov 23, 2008

for an equal amount of cake flour (less gluten development, more puff). Corriher, for puffier choc-chip cookies, adds a teaspoon of baking powder per cup of flour and omits baking soda from the original, but you may need some soda here because of the molasses.

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