I'm not exactly sure what possessed me to want to bake chocolate chip cookies on a day when the temperature was upwards of 90 degrees Fahrenheit. Then again, hardly anything ever stops me from indulging in chocolates and sweets! Having just bought a bag of my favorite Nestle semi-sweet chocolate chips, I figured, why not? So I dragged out my awesome KitchenAid stand-up mixer (I love that thing!) and commenced the preparation. I got all the wet ingredients in the mixer bowl and let it beat as I prepared the dry ingredients. Flour...check....salt...check check....baking soda....um, wait, where's the baking soda?
A frantic search of the cabinets ensues, and my baking soda is nowhere to be found! I pull out my trusty Betty Crocker Cookbook, look at the guide for emergency substitutes...and nothing. What the heck was I going to do, since I had already gotten 99% of the ingredients ready? I stood there in my kitchen glancing at everything in the hopes that some answer would jump out at me....and it did! Sitting in my spice rack was a lonely little jar of cream of tartar that had all been forgotten. After a quick check of the expiration date, I figured, why not? It's a leavening agent right? Ok, truth be told, I wasn't sure. All I knew of cream of tartar was that it was used in meringue. Seeing as I really had no other option I took a chance, and in when about half a teaspoon of the stuff into the flour mixture. I got all the wet and dry ingredients mixed together, and in went the first batch into the oven.
After about twelve minutes, out came this....
I have to say, this batch turned out delicious! The cookies still managed to 'puff up' and not be all flat and chewy. There was micro-thin layer of crispness on the outside, and they were soft and luscious on the inside. As you can imagine, we were all pleasantly surprised. Jer loved it so much that he kept stalking the cookies, in the hopes that he could eventually sneak in a third or fourth cookie! And my hubby has requested that I nix the baking soda and use cream of tartar from now on when baking up a batch of cookies.
So what lesson did I learn from this? It would have to be this: don't ever be afraid of experimenting in the kitchen, you just never know what delicacies will come to fruition if you take a chance!
And to the sneaky kitchen elves who pilfered my baking soda, you can keep it!