I just read that the original tollhouse recipe from the 70s had water in it, so I added some. Presumably that’s the way Grandma would have been accustomed to them. Mom said these were one of her faves.

  • ElderWendigo@sh.itjust.worksEnglish
    3·
    26 days ago

    The only water that I would normally add to a chocolate chip cookie recipe would have been in the form of butter. The water wasn’t omitted, it’s addition is the oddity.

    • Flummoxed@lemmy.worldEnglish
      2·
      25 days ago

      Yes, I meant in the subsequent recipe, my apologies for lack of clarity. Seems it was because more water creates a crisper cookie, and people wanted fluffier.

      Adding additional water can further hydrate the flour and make a cookie chewier. In larger amounts, water in cookie dough can cause a more drastic spread (increasing crispness) and a crinkled texture as the dough rapidly rises and falls in the oven, as seen in the pan banging cookies I mentioned above.