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My grandma in Tulsa watched me pack brown sugar and I finally got why my cookies spread flat
For 4 years I pressed brown sugar into the measuring cup like it was sand in a bucket, and every batch of chocolate chip cookies came out thin and crispy. My grandma stayed with me in Tulsa two weeks ago and just tapped the cup on the counter once, level, no packing, and the dough came out totally different. Turns out Alton Brown was saying this on Good Eats the whole time and I ignored it because packing felt more official. Does anyone actually pack it on purpose for a recipe, or was I the only one doing this?
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