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Jul 20, 2012 08:45 AM

Cookie scoop that will work with hard, cold dough

I've just run through two cookie scoops in two days and would appreciate if anyone can share experiences with specific brands. The first one I used was branded "Martha Stewart". It literally lasted 3 scoops and broke. It felt very sturdy and I tried to fix/modify it, but no luck. I then purchased a cheapo one from WalMart that lasted for 20 cookies, on less chilled dough, but that was it. By "broke" I mean, the mechanism that scoops the dough out (that little metal piece that slides back and forth inside the scoop) completely came out of its "track" (in it's resting position it was suspended outside of the scoop).

Anyone know of a brand that will work with cold, hard dough? As a bonus, one that works on room temp dough would be great, too. I haven't found one that will work with room temperature dough without the scoop mechanism getting stuck every 5 scoops or so. (I have to clean with water, dry, 5 more scoops, repeat.)

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  1. Resto supply stores usually carry a range of commercial-quality "dishers" that should be strong enough. But if you freeze your dough, an ice cream scoop's your answer.

    My dishers are Hamilton-Beach, and they're pretty stout.

    1. for chilled dough, perhaps rolling it into logs before chilling would allow you to just cut off slices or chunks.

      I bought my stainless dough scoop at Walmart several years ago - -hundreds of dozens of cookies later, it's still going strong (and I've only rarely had to stop to wash it) Nothing fancy -- Kitchen Collection brand or some such -- whatever the "regular" brand was.

      1 Reply
      1. re: sunshine842

        Rolling into logs and slicing is the way to go. I was being exacting on some sandwich cookies and wanted them to be exactly the same in size and depth. Norpro makes a soft cheese slicer that looks like an over sized egg slicer, the one where you put the hard cooked eggs in the bottom and then push the wire top down. I did let the dough soften a bit so I would not break a wire. Perfection was achieved.

      2. I wouldn't use a mechanical scoop for either. I would use the 2-spoon method for softer doughs, and cold hard doughs (like chilled chocolate chip) I would use my hands to break off pieces and form into balls.

        1 Reply
        1. re: Liz K

          2-spoon and hand forming is what I usually do. I have just seen so many blogs, CHOW videos, cooking shows, etc where the hosts magically form 12 cookies or fill 12 cupcakes liners in 20 seconds with their handy dandy scoops and I want that standard of living.

        2. Dip your scoop in water before scooping.

          1 Reply
          1. re: ipsedixit

            Hot water helps but, most scoops are pretty flimsy for heavy dough.

          2. I have one of these... they come in a bunch of sizes. Smallest I've seen is 3/8 oz, and they go up to 4 or 8 oz.


            Vollrath 4 oz. Baller/Scoop

            6 Replies
            1. re: iluvcookies

              These are the ones I have and they're sturdy. I've had mine for years and bake often.

              I find it easier to scoop the dough into balls and then refrigerate or freeze.

              1. re: iluvcookies

                iluvcookies, have you used it on chilled dough?

                1. re: bmorecupcake

                  Chilled dough is usually best sliced, or scooped before like Chowser does.
                  But my choc chip cookie dough is very stiff, and I use my larger one on ice cream.

                  1. re: iluvcookies

                    What did you mean by "I use my larger one on ice cream"?

                    1. re: bmorecupcake

                      I have 3 of thesescoops in different sizes. The larger one (I think it's the 4 oz size) is good for scooping hard ice cream. I use the 2 smaller sizes for cookies and meatballs.

                      Ahhh... I wrote that I have one of these... What I should have said was that I own these scoops. Sorry for the mix up.

                  2. re: bmorecupcake

                    FWIW, I've used those scoops on Jacques Torres's chocolate chip cookie dough that have been in the refrigerator for two days and it didn't break. It was more challenging on my arm strength than the scoop.