I thought weighing flour was just for fancy bakers until my cookies kept failing

For years I just scooped flour straight from the bag. My chocolate chip cookies were always flat and greasy. My friend in Chicago finally convinced me to buy a $12 kitchen scale. I tried her recipe, weighing 285 grams of flour exactly. The cookies came out thick and chewy, just like the bakery ones. Anyone else have a simple change that fixed a baking problem for good?

2 comments

2 Comments

noahw535d ago

Watched my roommate ruin three batches of brownies because they were always gummy in the middle. She was just guessing on the oil amount, using the "glug" method. I finally made her measure it with a proper measuring cup, not just the bottle, and it was like a magic trick. The next pan was perfect, fudgy but not wet. She looked at me like I had just revealed the secrets of the universe.

susan_henderson5d agoMost Upvoted

Okay but the "glug" method is sending me lmao. How do you even guess with something that thick. Three whole batches gone, that's some serious dedication to not washing a measuring cup. Honestly the look on her face must have been priceless, like you just did actual kitchen witchcraft.