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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?
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shah.evan6h ago
Ever tried chilling your cookie dough first?
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dixon.nathan10m 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?
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