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Swore off weighing flour after 3 flat cookie sheets, then a baker in Boise changed my mind
For a while I dumped flour straight from the bag because scooping felt fussy, and my chocolate chip cookies spread into one big pancake on the sheet every single time. Last weekend I finally weighed 120 grams on a $12 kitchen scale, and the same recipe came out thick and chewy, which honestly annoyed me since the fix was that dumb. A baker named Rosa at a shop in Boise told me one extra tablespoon of flour can change how a whole batch rises, and she was dead right. Now I want to know what other step I have been skipping, does anyone weigh their brown sugar too or is that overkill?
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