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Pro tip: the lady running the church bake sale told me to quit weighing flour and it saved my cookies
Two months ago I brought 3 dozen chocolate chip cookies to the Saturday sale at St. Anne's and they spread out into one giant cookie sheet puddle. Ruth, who has run that sale for 20 years, took one look and told me "you're packing your cups too hard, stop weighing and start scooping." I was using a kitchen scale and getting 125 grams per cup, dead exact, and my cookies were flat as pancakes. So I switched to the scoop and level method she showed me and the very next batch at home came out thick and chewy, easily a half inch tall. I still weigh for bread but for cookies it was making things worse, not better. Does anyone else scoop by feel or am I the only one who ditched the scale?
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