Second Batch, still new. Extract syrup question...

Dry malt extract is more concentrated, with about 1.22 times as much fermentables per pound as Liquid. So you'd need less Dry than Liquid, but Dry is more expensive per pound.

Check out extracts available at northernbrewer, morebeer, or other online stores. $6 per pound is crazy. Coopers...Is that for a hopped extract? Even if so, you'd make better beer using unhopped extracts and hopping the wort yourself. Eventually, if you stick with it, you'll more than likely graduate to all grain brewing (mashing malted barley instead of using pre-packaged extracts). All grain brewing is much less expensive too.

 

Extract ain't cheep. But that's a tad high, you can do better price wise.

Assuming both are fresh (which is more important for liquid extract), I have no preference. Any good beer calculator (or online site for this purpose) will allow you to figure out recipes using either one. If you're going to use it right away and you can reasonably conclude it's fresh, make your liquid/dry decision based on price. If you're not sure, go dry. Dry is also easier to store and doesn't lose freshness as fast. These are important things, whether it's coopers or briess or munton's is probably far less important. I've used all of them and can't say I've ever gotten a bad or old/stale batch. That may be mostly because the suppliers I've used have sold me fresh extracts. I've used more munton's than anything else, and I can say that it has never disappointed me, so I guess I'd be slightly more tempted to reach for that if all else was equal.

I agree with Vikeman, skip the hopped extract and add hops yourself.

Also, I agree all-grain is much cheaper once you get the additional equipment you'll need (which is mainly a good mash tun). I still do both, but the big batches are all-grain, and the small experimental batches are extract.