So, I am taking my favorite chocolate chip cookie recipe and turning it on it's head.  There is really only so much you can do to a chocolate chip cookie before it will Frankenstein into something entirely different, but I have some ideas I want to try.  My question is, if I add another 1/2 cup of liquid to my recipe, do I then up the flour by 1/2 cup as well?  I'm also adding in a few spices, etc. and messing around with different extracts. My main concern is the absolute extra 1/2 cup of liquid I'm adding in.  I'm not too sure about the science behind baking.  Thanks again for any help!

Original Post

I don’t think it’s half a cup liquid to half cup dry ingredients.  I think you need to take proportions.  Theoretically, if you have 3 cups of dry ingredients and one cup of liquids.  Adding half a cup of liquid ingredients means adding 1.5 cups of dry ingredients.  When I play with recipes i make small changes.

It's really tough to answer questions like this without knowing the entire recipe (starting proportions) and what end-effect you're trying to achieve. Just curious, why do you feel the need to add more liquid?

Not knowing the full context of your goals, my best recommendation is to test the recipe by making small controlled changes (one change at a time) until you achieve the result you want. But, as econlady said, rarely would an increase in liquid mean a one-for-one increase in dry ingredients; it's overall proportions (typically measured by weight, not volume) that are most important to preserve - provided you want a result similar to your starting recipe.

Thanks Julia and Econlady!  So I'm adding some different extracts and turning them into chocolate-chocolate chip cookies, by changing 1/2 cup of the flour it calls for, for cocoa powder.  I know this will work, but with the wet, I want to add a half cup of coffee, as I know this helps to deepen and enhance the chocolate flavor.  Econlady, I'll check out the baking science, it does sound very interesting.  Julia, getting ready to download your app onto my phone.  Thanks again ladies!  By the way, adjusted my recipe to go up the 1-1/2 cups of flour.  It's fun to me to mess around with ingredients, I usually have beginners luck, but not so much when I go to repeat, this time, I'm writing down every little thing I do and making adjustments!

knwalter posted:

Thanks Julia and Econlady!  So I'm adding some different extracts and turning them into chocolate-chocolate chip cookies, by changing 1/2 cup of the flour it calls for, for cocoa powder.  I know this will work, but with the wet, I want to add a half cup of coffee, as I know this helps to deepen and enhance the chocolate flavor.  Econlady, I'll check out the baking science, it does sound very interesting.  Julia, getting ready to download your app onto my phone.  Thanks again ladies!  By the way, adjusted my recipe to go up the 1-1/2 cups of flour.  It's fun to me to mess around with ingredients, I usually have beginners luck, but not so much when I go to repeat, this time, I'm writing down every little thing I do and making adjustments!

You might want to make a coffee sludge using instant espresso powder and some hot water. This will create a very concentrated coffee flavor and won't alter the consistency of the dough as much as adding 1/2 cup of coffee. (Thanks for checking out my app!)

Econlady posted:

I use instant espresso powder.  It didn’t need to be wet to incorporate into the dough.  

That’s true if you add it to wet ingredients first or to a relatively liquid batter, but the brand I use would definitely not distribute evenly if added at the end to an already mixed and stiff cookie dough. So that’s why I suggest a slurry, as it gives you the flexibility of adding the flavoring at most any stage - which can be especially handy when recipe testing. Can’t tell you how many times I’ve misguessed on flavorings when testing and wanted to add more at the end!

@Econlady@Julia M. Usher

Just wanted to let you ladies know my cookies turned out fabulous and were a big hit!  The additions I made were wonderful, 12 minutes each batch and they came out perfect, all 4 half sheet pan fulls.  I used a teaspoon of the espresso powder, made a slurry with it with a teaspoon of water and added an extra teaspoon of extract, a 1/2 teaspoon of cayenne pepper and an extra 1/2 teaspoon of salt.  They were so perfect!  Thanks for the advice on the espresso powder, my kitchen will never be out of it again!  Julia, I bought your app for my android and I've loved all of it that I've read so far and the videos I've watched!

knwalter posted:

@Econlady@Julia M. Usher

Just wanted to let you ladies know my cookies turned out fabulous and were a big hit!  The additions I made were wonderful, 12 minutes each batch and they came out perfect, all 4 half sheet pan fulls.  I used a teaspoon of the espresso powder, made a slurry with it with a teaspoon of water and added an extra teaspoon of extract, a 1/2 teaspoon of cayenne pepper and an extra 1/2 teaspoon of salt.  They were so perfect!  Thanks for the advice on the espresso powder, my kitchen will never be out of it again!  Julia, I bought your app for my android and I've loved all of it that I've read so far and the videos I've watched!

So great to hear this! They do sound delish!

Julia M. Usher posted:
knwalter posted:

@Econlady@Julia M. Usher

Just wanted to let you ladies know my cookies turned out fabulous and were a big hit!  The additions I made were wonderful, 12 minutes each batch and they came out perfect, all 4 half sheet pan fulls.  I used a teaspoon of the espresso powder, made a slurry with it with a teaspoon of water and added an extra teaspoon of extract, a 1/2 teaspoon of cayenne pepper and an extra 1/2 teaspoon of salt.  They were so perfect!  Thanks for the advice on the espresso powder, my kitchen will never be out of it again!  Julia, I bought your app for my android and I've loved all of it that I've read so far and the videos I've watched!

So great to hear this! They do sound delish!

Glad it worked out!

Add Reply

Likes (0)
Post
×
×
×
×