Post Punk Kitchen Forum

I agree that it would be a lot easier to get consistent results if we switched to measuring by weight, but unfortunately it's just the way it's done in this part of the world. The problem with saying that 1 cup of flour = 140g is that some cookbook authors use the spoon-into-cup-and-level method and some use the scoop-and-level method, so it's going to be inconsistent. Many authors will say what method they use somewhere in the front of their books, especially for baking books (pretty sure Isa and Terry do specify). Most importantly though, trust your instincts - does the dough look and feel right to you? If it's more like a batter than a dough, don't be afraid to add some more flour. Cookies are especially forgiving in this way.

And I also agree with what everyone else said about parchment paper - your cookies will never stick, and it makes clean-up so much easier.

Julie's recipes are not scoop recipes. She is a die-hard spoon into the measuring cup and then level off-er. I have to kick her out of the kitchen when I scoop, cuz it drives her mad.

xo
kittee

Yep, that's what she told me when I was trying to figure out what I did wrong the first time! I still have no idea what happened to those.

I don't know if it's helpful to say that when I get a recipe working really well, I weigh as I include the ingredients, and then bake by weight in future. So much easier, so much more reliable.

I agree! I wish more cookbooks used weights--besides, it's so much faster to just add ingredients to your bowl on the scale...

Exactly. And to be honest, I don't even trust the "established" weight charts etc -I weigh a cup of flour myself and work from there. So many variations, otherwise!!

Wow. I never knew about sporking into the measuring cup. I alway scoop and level!

I a scoop and shaker! I might be the very worst of all measurers!

I scoop and shake too. And I've successfully made the PPK ones many times - with both amounts of oil.

i shake my sugar.

it seems there are a lot of different opinions about scoopng vs. sporking. i'm a spooner and i aven't had a problem with any batches of cookies..... as others have mentioned, i do have VJIYCJ out from the library and it does say in the intro that they are scoopers (!!!) so it will be sooo weird to do that, but i will, so that my flour measurements are more like theirs. not sure how much a diff in weight spooooning vs. scooping is, but i suppose it does make a difference....

best of luck

I've made the choc chip cookie recipe from VCIYCJ at least 10 times using the sporking method (and reducing the oil to 1/2c). Success each time. And I love using parchment paper - what a difference.

I am late to this, but want to suggest that the problem might be greasing the pan. I'm pretty sure cookies like these should be made on an ungreased surface, whether the pan itself or parchment.

The recipe actually stated to grease the cookie sheet. The issue was the way I measured the flour. The second batch turned out fine.

great to hear! that cookie is on my to-do list today ;)

thanks for this tip, i just left a comment in the VCIYCJ thread.......