I don't get why everyone insists on weighing flour for cookies
I've been baking for about 15 years now, mostly at home but I did a short stint helping out at a small bakery in Ohio. Every baking group I'm in online swears by weighing ingredients. But half the cookie recipes I grew up on used cups and turned out fine. Last week I made two batches of chocolate chip cookies back to back, same recipe, one by weight and one by scooping and leveling cups. They came out nearly identical. The weighed batch was maybe 2% more consistent but not worth pulling out the scale every time. Has anyone else done a side by side and found the difference is overblown?