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PSA: I weighed my flour with a coffee scoop for 2 months and my cookies kept coming out like pucks
I was scooping flour straight from the bag with the same 1/4 cup measure for 2 months and couldn't figure out why every batch of chocolate chip cookies spread into flat puddles on the sheet at my place in Dayton. A friend watched me bake and said "you're packing it down, that's like adding an extra half cup" and it hit me right then. How do you all break the scoop habit, do you spoon it in loose or just go by weight on a scale?
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