So I tend to use the metric system, too, but sometimes you have those recipes that uses volume. However, they'll have their own conversion chart. That said, they'll have 1 c at 128 g when normally I'd use 120g. Same thing applied to the granulated sugar/brown sugar which I know both 1 c of this are equal. Again, the recipe conversion says gran. sugar is 208 while br. sugar is 212.

I followed their snickerdoodle recipe to the T and it somehow came out completely different. I didn't change anything, but mine turn out flatter than I expected and less chewy. I added in 3 more tbs to keep it from spreading too much, but how would one know how much to adjust the leavener to make the dough rise?

Sorry for the long question. I'm really bad at cookies, but not bad with brownies, cakes, or bread. Cookies are truly the bane of my existence. 😩

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