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PSA: Ditching my old guesswork method for cookie dough saved my batch
I used to just eyeball the butter and sugar ratios, which led to flat, greasy cookies every time. Started weighing everything with a scale last month, and boom, chewy centers with crisp edges. My family actually asked for seconds this week. What habits have you guys changed that fixed your bakes?
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miaw101mo ago
Scales adding extra fuss? I used to think that too until my brownies were either soup or bricks. Weighing the chocolate and flour fixed it completely. Now I get that same fudgy middle every single time. Why did I wait so long to stop using measuring cups?
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