Loading…
0
Pro tip: weighing flour instead of scooping fixed my brick cookies on the first try
I scooped flour straight from the bag for 4 batches and every single one came out like hockey pucks, so I finally pulled out my $12 kitchen scale and did 120 grams per cup instead. Turns out I was packing in almost double the flour the whole time, and the very next batch spread out perfect in the oven. Anyone else weigh their dry stuff or do you just eyeball it and pray?
1 comments
Log in to join the discussion
Log In1 Comment
the_diana1mo ago
The same thing happened to me and I was so mad at myself when I figured it out. Four batches of cookies that could chip a tooth and the whole time it was just me adding way too much flour. My grandma's recipe card said "1 cup sifted" and I never sifted anything, just dug the measuring cup in and leveled it off. When I finally weighed it the dough was sticky and soft instead of that crumbly mess I kept getting. Scooping from the bag packs the flour down so tight that you can almost double it without knowing. It's such a simple fix and I wish someone had told me years ago.
2