My sister swore by weighing flour for cookies, I called her nuts

She told me to ditch the measuring cups and use a kitchen scale for my chocolate chip cookies, saying it was the only way to get them right. I thought it was a waste of time and kept scooping flour out of the bag for months, getting flat, greasy cookies every time. Last week I finally borrowed her scale and weighed out exactly 280 grams of flour like she said. The batch came out perfect, thick and chewy, and now I feel like a fool. Anyone else have a simple tip they fought against that actually worked?

3 comments

3 Comments

shah.evan2mo ago

Ever tried chilling your cookie dough first?

dixon.nathan2mo ago

Consider the type of sugar you're using. I argued with my friend for years that sugar was just sugar. Turns out using only white sugar makes cookies spread thin and crisp up. Using a mix of brown and white, or even just brown sugar, gives you that soft, chewy middle because of the extra moisture. Why did I fight something so easy to test?

miles_jackson910d ago

Jump right into being wrong about everything I guess. I swore up and down for years that my grandmother's recipe would be ruined if I touched it, turns out she was just using whatever flour was on sale and never told anyone to chill the dough because fridges weren't as common back then. Now I'm sitting here with a batch of cookies that actually look like the picture on the package instead of sad little pancakes. Brown sugar and chilling the dough were the two things I fought the hardest and they both changed my baking life. Feels like learning your parents were right about everything once you hit 30.