Here’s where things get sneaky. Liquid 2/3 cup (like milk or oil) is measured in a glass measuring cup. Dry 2/3 cup (like flour or sugar) needs a scoop-and-level method. Use a dry measure for flour, or you’ll end up with tough cookies that taste like regret.
Pro tip: for dry ingredients, spoon them into the cup. Don’t scoop directly from the bag. You’ll compress the flour, and suddenly your 2/3 cup is actually 3/4 cup. That’s how baking tragedies begin.
