Hi PJH. More about the secret works of baking powder and baking soda What about the New York Times recipe for Chocolate chip cookies Jul. 9 2008? It calls for keeping the cookie dough in the refrigerator at least 24 hours, preferably 36 hours before baking. Check it out. KAF has an almost similar recipe for chocolate chip cookies. It has baking soda and vinegar. Baking soda will react with the acidic vinegar as they are mixed together. You have to get cakes leavened this way into the oven immediately, yet the recipe says you can keep it in the refrigerator for 24-36 hours. May be the secret is the refrigeration? The NYT recipe has both baking powder and baking soda, but no acidic ingredient to interact with the baking soda. Where are all the chemists when you need them? Esther, Harold McGee and Shirley Corriher are standing by - both are excellent food scientists who've written books on baking chemistry for the home baker. I just haven't accessed them yet. Did you read our post on the NY Times cookies? We did a comparison of our recipe and theirs. MY thought is cookies don't rise that far anyway, so they've still got enough ooomph left to do so, even with the rest. And remember, not only vinegar is acidic - I don't know for sure, but I think the NY Times recipe also includes brown sugar, which is actually quite an acidic ingredient. Some questions I dig right down to the moecular level, and I know there's an answer for this one - I just haven't got out the shovel - yet! PJH

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