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Cream of tartar saved my cookie dough disaster last night
I was making chocolate chip cookies and forgot to grab eggs from the store. Tried using a substitute I saw online with 2 tablespoons of water, 1 tablespoon of oil, and 1/4 teaspoon of cream of tartar per egg. The cookies actually held together and came out chewy. Has anyone else tried this egg swap in their baking?
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hart.sage21d ago
My buddy tried that trick and her cookies turned out like little hockey pucks.
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taylor.sean21d ago
1.5 teaspoons of cream of tartar per egg replacement is exactly what I messed up last time. I used almost double that and my cookies ended up tasting like someone cleaned a penny with them. @hart.sage probably had the same issue because that hockey puck texture happens when the acid throws off the baking soda balance. I've learned the hard way that measuring cream of tartar wrong is basically a guaranteed way to ruin a batch. My last attempt was so bad the cookies actually stuck to the roof of my mouth like paste. Never trying that substitute again without triple checking the ratios.
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