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Everyone says weigh your flour, but I ignored that for 2 years and my cookies were better
I used to scoop flour straight from the bag with a measuring cup, and last month I finally bought a $12 kitchen scale and my chocolate chip cookies came out flat and greasy three batches in a row. Turns out my scooping was packing in way more flour than the recipe wanted, so do I go back to my old messy way or is there a trick to weighing that I'm missing?
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