Baking soda is a base.Opposite to a base is an acid. In order to create a chemical reaction—creating the carbon dioxide bubbles to lift the cookies—we need to combine both a base and an acid.

Bake the cookies for 11-13 minutes, or until they have spread out, have an even consistency throughout, and have a lightly glossy sheen. Cool the cookies on the cookie sheet for five minutes.

Remember, this is a chewy cookie and it will become firmer as it cools. If you suspect the cookie is catching at the bottom, place a tight-fitting lid on the pan for the last few minutes.

(To assemble, scoop about 1/3 cup ice cream onto flat side of 1 cooled cookie; top with a second cookie, flat side down. Wrap in plastic wrap; freeze until ice cream is firm, about 30 minutes ...

Storage tip: Store the cookies in an airtight container at room temperature for up to 5 days, and they will remain chewy and fresh. I recommend storing it in a single layer, in between parchment ...

The threat of large hail and potential for a tornado has increased over the last 24 hours. Severe thunderstorms will begin to form by 2 p.m. LATEST FORECAST ...

Preparation 1. Heat the oven to 350 F. Line two baking sheets with parchment paper. 2. In a large mixing bowl, whisk the shortening into the warm melted butter until the shortening is mostly melted.

On a hunt for the ultimate chocolate chip cookie, we tested 9 reader-requested recipes — chasing all our crispy-edged, chewy, crunchy, gooey, chocolaty dreams.

Published in Kimber’s new cookbook, “Small Batch Bakes,” these chewy, perfect cookies won’t feed a crowd — and that’s the point ...