Loading…
12
Figured out I was packing brown sugar wrong for 15 years when my cookies went flat 3 batches in a row
I kept wondering why my chocolate chip cookies spread into flat puddles the size of my palm. After the third batch failed in one weekend I finally grabbed the bag and read the back, and there it was in tiny print: pack it down hard. I had been scooping it loose like flour this whole time, so every recipe got way less sugar than it called for and the dough never set up right. A cup of properly packed brown sugar weighs about 7 ounces, and my loose scoops were closer to 4. That is a 40 percent gap, which explains years of sad thin cookies. Now I press it into the cup with the back of a spoon until it holds the shape of the cup when I dump it out. Did anybody else learn this the hard way, or am I the only one who never got the memo?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.