Chatelaine Kitchen

Bakers, it's time to make the switch to a kitchen scale

Playing fast and loose with your measurements can produce dramatically different results – keep it precise and those cookies will be perfect every time.
How to make the best chocolate chip cookies Chocolate-chip cookie variations. (Photo, Sian Richards.)

Cooking is an art, baking is a science. If you’re making soup, it’s okay to play fast and loose with measurements, but in baking, precision is essential – small variations can produce dramatically different results (as seen above). That’s why professionals use scales rather than measuring cups (so 150 g flour instead of 1 cup). Not only is this method perfectly precise, it’s faster and easier: Instead of mucking up cups and spoons, just plunk one big mixing bowl on a scale and start adding ingredients. You can find pretty scales that sit on the counter or slim ones that tuck away. Trust me, you’ll be in baking heaven.

Baking weights cheat sheet

All-purpose flour: 1 cup = 150 g

Granulated sugar: 1 cup = 205 g

Brown sugar (packed): 1 cup = 205 g


Butter: 1 cup = 225 g

Baking powder: 1 tsp = 4 g

Table salt: 1 tsp = 6 g

Baking soda: 1 tsp = 5 g


Worth its weight: Scales



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