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Update: My chocolate chip cookies got way better when I switched from a scoop to a scale
For years I used a spring loaded scoop for my cookies, the kind where you pack the dough in and level it off. Two scoops per cookie, done. Then a baker friend in Dallas told me to try weighing each dough ball to 45 grams instead. I did it for a batch of 24 last month and the difference was wild. Every cookie came out the same size and they baked evenly for the first time, no more burnt edges on the small ones while the big ones stayed raw in the middle. I also stopped overworking the dough because I was just grabbing chunks and dropping them on the tray instead of packing them tight. My yield went from 20 cookies to a full 24 and they look like they came from a bakery case. Has anyone else made the switch from scooping to weighing, and do you go by grams or ounces?
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lucas1591mo ago
Weight also fixes something most people miss, which is how much the dough packs down when you scoop it. A spring scoop compresses the dough as you scrape it against the bowl, so the same scoop can throw off 5 to 10 grams per ball depending on how hard you press. That's why you were getting those tiny burnt ones next to the raw big ones, it wasn't your oven. Grams is the way to go too, since 45g is way easier to dial in than trying to read 1.6oz on a scale that only does quarter ounces.
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