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Spent $40 on a digital scale after 3 batches of cookies spread into one sheet
I used to just scoop flour straight from the bag with my measuring cup and my cookies always came out flat and greasy. My sister, who bakes a lot, asked me how I measured and when I told her she said that was my whole problem. She uses a $40 kitchen scale that weighs in grams and told me to try it for a week, so I did. Turns out I was packing almost 30% more flour into every recipe, and my chocolate chip cookies finally held their shape on the third try. Does anyone else weigh their flour or am I the last one to figure this out?
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