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I Thought Packing Brown Sugar Tight Was Doing Something, Then My Cookies Spread Across The Whole Pan
Honestly I always thought cramming brown sugar into the cup like I was packing a snowball was the right move, because my mom did it that way and nobody ever said otherwise. Tbh it wasn't until a batch of chocolate chip cookies in my Kitchener apartment spread into one giant 13 inch puddle back in March that I actually looked into it. I weighed a packed cup against a loose one and the packed cup was 40 grams heavier, which explained why everything I baked came out flat and dry. Ngl, the scoop and level method felt wrong after years of pressing it down, but my next batch came out thick and chewy on the first try. Has anyone else had a mom habit like that turn out to be the exact thing wrecking your bakes?
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