I'm no baker...

[derien]

Does anyone know if milk will burn if I add it to a chocolate chip cookie recipe?  I want to make them more moist, because I have this fear they're going to come out dry.  Or should I add more butter?  Or some water?  Or another egg?  I have no clue what does what.

Comments

[dances-withcats.livejournal.com]

If you followed the recipe, they won't come out dry. The best recipe I've found is the one you see on the back of the bag of chocolate chips. The batter usually comes out looking thick, but that's because it has a lot of butter in it. If you just spoon the batter onto the cookie sheet, you'll be amazed how they spread out and become super-yummy and moist.

If you must add anything liquid-like, add butter.

--JaneA, chocolate chip cookie maker extraordinaire

[derien.livejournal.com]

Well, maybe I should have been more specific... I'm making gluten-free chocolate chip cookies, using a mix with the brand name "Pamela's." As I was in the middle of doing this I realized that Pamela's is also the brand name of the cookies I usually buy premade, and that of all their flavors of gluten-free cookies their chocolate chip is the only one I really dont' like because they're crispy.

I don't have the recipe on the back of the chocolte chip package, because, silly me, I keep my chocolate chips in a Mason jar and toss out the package, so I don't know how much butter it askes for. I've already got in 4 T, possibly a bit over. Another T, do you think?

[dances-withcats.livejournal.com]

Here's an award-winning recpie from allrecipes.com. Notice it calls for 2 cups of butter. Yeah, you can go a little more than 4 T, it's OK. Another recipe from that site also added sour cream, but this is a more traditional recipe:

INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

-----------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

--------------------------------------

*drool*

I think I'm gonna have to make some chocolate chip cookies of my own. :-)

[derien.livejournal.com]

That's gotta make a boatload of cookies! Well, I'll squirrel that one away for future referance - perhaps I can just substitute gluten-free baking mix for the flour.

For better or worse, we shall see, my cookies are now in the oven, with an extra T of butter. Five minutes till the first batch comes out.

[zeralot.livejournal.com]

Yep looks like the first person answered that one corectly, not that my answer now would be of any use anyway but yeah, milk wont burn if added water will work but not as good as what butter will.

Water will only dry out, if you wanted thin biskets then you'd add water as it'd thin the mixure out.