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I always thought weighing flour was a waste of time until my cookies kept spreading
For years, I just scooped flour right from the bag with a measuring cup. My chocolate chip cookies would always turn out flat and greasy, no matter what recipe I used. Last weekend, after my third batch in a row looked like sad little pancakes, I finally bought a cheap $12 kitchen scale. I weighed the flour for the same recipe, and it was almost a quarter cup more than my usual scoop! That extra flour made all the difference. The next batch held their shape perfectly and were chewy in the middle. I feel silly for fighting it for so long. Has anyone else had a baking problem that was totally fixed by just using a scale?
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coleman.taylor6mo ago
a quarter cup more" seems like a lot, but was your scoop just super packed? I just fluff the bag first and get fine results.
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stellap496mo ago
Fluffing the bag never worked for me, the scoop always felt different. The scale just takes the guesswork out. What recipes are you using that still turn out okay?
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