In our house, this is a little debate. My daughter says the cookies taste and turn out better using baking powder, but I see the recipes call for baking soda. (Granted, I improvise on what I throw in. If we do not have brown sugar, I just use white cane sugar, etc.) Nevertheless, I am wondering, is there really a difference between using baking soda and powder? I mean, I know there has to be something going on because sometimes are cookies turn out thin and crispy and other times like a hard biscuit? But, I thinking this might be from me not measuring exactly. I just take a pinch and throw it into the bowl.