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Swore I would never weigh my flour until my third batch of cookies came out flat as coasters
For years I scooped flour straight from the bag with a measuring cup and figured that was good enough, since my mom did it that way for 30 years. Then in February I tried a new chocolate chip recipe and the first batch spread into one giant sheet on the pan, the second batch was the same, and I nearly gave up on it. My neighbor Carol, who has been baking since the 70s, watched me do it once and said, "You are packing in way too much flour with that scoop." I bought a $12 kitchen scale the next day, mostly to prove her wrong, and weighed out 125 grams per cup for batch three. Those cookies came out tall and soft, and the same recipe has worked six times since without a single fail. Now I weigh everything and I feel a little silly about how long I dug in my heels. Does anyone else here still scoop by habit, or did a batch of something flat finally get you to switch?
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