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My brownies were always a bit off until I watched a video from a bakery in Portland
They mentioned weighing chocolate instead of using cup measures. I tried it with a batch last week and the texture was completely different, much fudgier. Anyone else have a simple switch that fixed a long-running baking issue?
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claire_davis318d ago
weighing chocolate" reminds me I finally nailed my cookie spread
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emeryj668d ago
Wait, does weighing chocolate really change spread that much? I always thought butter temp and flour type were way bigger factors. My cookies spread like crazy until I started chilling the dough overnight, chocolate weight never made a noticeable difference for me. Maybe it's one of those tiny tweaks that only matters if everything else is already perfect.
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xena_bailey188d ago
My grandma's old recipe card just says "chocolate chips" in cursive, and I swear that vagueness is why my cookies were never the same twice. Weighing it out fixed that for me because a cup of those big chunks is way less chocolate than a cup of tiny chips, which changes the dough's balance. You're totally right that chilling is the biggest fix for spread, but for me, the weighing thing locked in consistency after I got the big stuff handled. It's probably the last 5% of the puzzle.
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