This is a cookie scoop:
It is used for, among other things, scooping cookie dough into nice even balls and then releasing it onto baking sheets.
If you had told me five years ago that I would own a cookie scoop, I would have scoffed. Had you told me that I would be writing to sing its praises to other people, I would have guffawed.
Yet here we are.
A cookie scoop is one of those things that seems unnecessary and ridiculous. How hard is it to use a spoon to scoop up cookie dough and make it into nice-shaped balls? Use a soup spoon! Heck, use your tablespoon measure if you want! Who would waste $14 on a device like this?
Well, full disclosure: I didn’t, and I probably never would have owned a cookie scoop had it not been for a spot of good luck. I got mine for free from a restaurant that was going out of business. We knew the owners and after the place closed, they let us come in and take some of their old kitchenware before they sold it for pennies on the dollar at an auction. This is also how I came to own: my favorite pot (All Clad!) my offset spatula, two frying pans, and oil and vinegar cruets. Should you be lucky enough to know the owners of a going-out-of-business restaurant, I highly recommend telling them earnestly that you’re sorry the business didn’t work out, then raiding their kitchen.
And after I got the cookie scoop (which, by the way, would also make a very nice ice cream scoop for making small-size portions, if one were into that sort of thing, which I am not,) I let it languish in my drawer for many months, not thinking to use it even when I was making cookies.
But then I discovered the New York Times Overnight Chocolate Chip Cookie Recipe From the Heavens. People, have you tried these cookies? Oh my stars, they are THE COOKIE. If you haven’t made them yet, I highly recommend you do so immediately. Ignore the part where it says you need $8 feves instead of chocolate chips- I use the Ghiradelli dark chocolate chips and they are AMAZING.
Well, this chocolate chip cookie recipe requires you to refrigerate dough for 36 hours. And after 36 hours, dough is really hard to scoop. Plus, the recipe requires huge portions of dough- the size of a golf ball. I struggled and complained as I tried to do it with a spoon, and was about to give up, when I remembered my large cookie scoop…voila! No more wrist-breaking effort and misshapen cookies.
So, if you are making large cookies, particularly those that spend a lot of time in the fridge before scooping: you might want to invest in one of these. If you are looking for a “signature recipe” for bake sales and the like, I highly recommend that this be it, and that you buy a cookie scoop.
So, do I need a cookie scoop?
Verdict: if you want to make the best chocolate chip cookies ever, yes. If you hate perfect cookies, you can probably skip it.
Oxo Large Cookie Scoop, $12.99 at amazon.
Meredith
I love the cookie scoop, so much easier to use and it’s actually nice to have a uniform size cookie! I also use the cookie scoop for cupcakes, it’s the perfect amount for each cupcake.
January 27th, 2010 @ 10:52 am
Alice
ha! if you hate perfect cookies. GOD I HATE IT WHEN MY COOKIES ARE TOO PERFECT. this is one of those things i am absolutely certain i’d use regularly, but still will never get around to buying. am helpful like that.
January 27th, 2010 @ 12:43 pm
Swistle
I have the small-size Oxo scoop for regular cookies and I lovvvvvve it.
January 27th, 2010 @ 1:19 pm
Lisa G.
Well, I can’t say I *hate* perfect cookies, but I don’t think I love them enough to buy a cookie dough scooper. However, I’m intrigued to try that cookie recipe. And dang, lucky you being able to raid that restaurant kitchen! (But it’s too bad that the restaurant closed–that is a tough business.)
January 27th, 2010 @ 7:18 pm