Most recipes these days are written in volume form (cups/tablespoons). While these are easier to work from for the home baker, they don’t always yield consistent results. Certain ingredients, like flour, can vary depending on how long they’ve been sitting in their bag, or whether they’ve been sifted. I recommend converting your dry ingredients to weight so that you can make those same amazing cookies every time. You can find a simple scale at your local department or home goods store. There is a great conversion chart here.
Or, if you’re a high impact baker, I recommend this scale, which comes pre-programmed with tons of volume to weight conversions.
For more baking tips and tricks, check out our Baking Tip Tuesday archives.