So I was looking at the recipe for NFSC and comparing with the recipe I've used forever that I got from my mom and obviously noticed differences. My recipe calls for double the baking powder, double the eggs, and an additional 12 Tbsp of milk.
So what would these differences make in the cookies? I love the taste of the cookies from my recipe, but I do want to try the NFSC, yet I'm curious as how they will be different in regards to consistency and taste.
In trying a new recipe, I am a firm believer in making it exactly as written the first time. That way you have an idea how to tweak it to your own preferences as to flavor and texture. Try it...it's just a cookie.
I think the baking powder makes the cookies puff up a bit. Some people make NFSC with no baking powder at all, but it probably makes the cookie a bit more dense. If you want to make sure your cookie stays the exact size and shape of the cookie cutter, minimal or no baking powder should do the trick.