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Heard a pastry chef at a Des Moines farmers market say she weighs her flour and I finally get why my cookies spread
I always scooped right out of the bag with the measuring cup, and she said that packs in way more flour than a recipe wants, so last weekend I switched to a $12 kitchen scale and my chocolate chip cookies came out thick instead of flat for the first time in maybe 4 years, so now I'm wondering if this same trick would fix my biscuits too.
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