Reddit reviews OXO Good Grips Medium Cookie Scoop

Stop weighing the dough and use a scoop. Make sure the dough is packed in and flattened well and Bam. Perfectly uniform cookies.

https://www.amazon.com/dp/B0000CDVD2/ref=cm_sw_r_awd_r..Hub0HXW92R

Yep, I use a cookie dough scooper. This one feels nice and makes a side I like:
OXO Good Grips Medium Cookie Scoop https://www.amazon.com/dp/B0000CDVD2/ref=cm_sw_r_cp_apip_jRI66pXHP3xrV

do you ever use cookie scoops like these https://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2? Well basically ice cream scoops, but smaller. that makes all the difference for making cookies for me. Everything comes out even, equally sized, without having to form them one at a time.

Both I find. Just by doing the browned butter will give it the flavor but letting it it sit for 24 hours will make it so much better. I've not heard of others having problems, but something that I run into everytime I do them is that by letting them sit in the fridge for 24 hours the batter becomes like a solid rock. This could be due to:


Home made brown sugar. It's much more "fluffy" than store bought and you can choose how dark/light you want it. Typically I do 2tbps molasses per 1 cup of sugar for 1 cup of dark brown sugar. Some call for 2 1/2 or 3 for dark but its all your choice.


Personally I'm not a fan of them being nutella stuffed. Too strong of a flavor like you said. Skip the nutella part and you got some super tasty plain cookies though.


Lastly, some tips. A friend of my dads asked for the recipe after I made them and found all this out the annoying way.

• Use good chocolate. Nestle, hershey, ghiradelli is all low quality. I used this: https://www.chocosphere.com/default/brand/a-c/callebaut/1kg-2-2lb-fairtrade-semisweet-callets.html . The price may be off-putting but it's 2lbs/32 oz which is almost 3x the amount of the small bags at the grocery store. The quality is also tons better and very worth it.
  
  
• Even though the recipe calls for 3 different types of chocolate, just go with the above.
  
  
• Reduce the amount of chips. There is too many with the default. By taking all of what is there it comes to 1 3/4 cups of chips. I would drop it to 1 1/4 or even just 1 cup. Depends on how much chocolate you like.
  
  
• Always brown the butter. Guide to do so is on the site. Be sure to use unsalted or it wont work. Butter quality doesnt matter to my knowledge.
  
  
• Try using home made brown sugar. 1 cup brown sugar is 1 cup sugar, 2 tablespoons molasses. Use a stand mixer to mix otherwise arm will fall off. The freshness will help with flavor.
  
  
• Always put it in the fridge. 2 hours minimum. Doing it for 24 is best for flavor. If doing for 24 it may become very hard to scoop so use something that wont bend. A spoon does not qualify. Using a knife to slash it can help. If buying extra things is fine then look into http://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_2?ie=UTF8&qid=1393910062&sr=8-2&keywords=oxo+cookie+scoop . A medium scoop is going for standard sized cookies whereas the large is good for gourmet sized cookies/the one I used. Medium is tricky to use when doing nutella stuffed due to size+amount of chips. The one I linked is also very sturdy and wont break trying to scoop out the 24 hour chilled dough.
  
  
• If doing nutella stuffed: get a ziplock back and put nutella in a corner. Squish it all down into a single corner. Cut a very small piece off of that corner. Squeeze the bag to get the nutella out. Any other way you will hate life making them.
  
  
• If doing nutella stuffed: you will want to get a plate with a ziplock bag on it. Scoop out the cookie down, put it roughly into a ball and then flatten onto the ziplock bag+plate combo. The ziplock is so the cookie wont stick to the plate.
  
  
• If doing nutella stuffed: Get parchment paper and cut it to roughly the size of the flattened cookies (before baking.) Do all the cookie flattening in one go and between each flattened cookie put a piece of parchment paper to prevent them from sticking to eachother.
  
  
• Probably overkill but a good pan will help with even heating. Something like: http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1393910441&sr=8-1&keywords=baking+pan . Great if you use pans for other things.
  
  
• The lazy tip: Parchment paper when baking them. No need to clean the pan after.
  

Are you using something like this? I use this and I'm left-handed and have never run into an issue with mine.

I have a lot of kitchen gadgets and the only thing I've ever been seriously angered at about due to being a leftie is [spreaders](http://i.ebayimg.com/00/s/MTIzM1gxNjAw/$(KGrHqN,!oME8Vb!EgeUBPIFn8Msqw~~60_35.JPG). They FORCE you to hold it in your right hand, or at least the one I own does. I also get irritated with liquid measuring cups because the labels are always facing away from me when I use them. All that being said, I do not own a single piece of "left-handed" anything in my kitchen because I don't see a need for it.

Thanks for the Halloween contest! I'd love this cookie dough scoop!

Adding to /u/mr_richichi: Cookie scoops!

If she bakes a lot you could get her something that she probably wouldn't buy for herself like this cookie baller. You could include it in one of those cool "gift basket" ideas that some of the people on this thread suggested.

Like, a cookie baller, a nice wooden cooking spoon, a rubber spatula (can never have too many of those lol), all tied with a pretty ribbon in a new (or vintage!) pyrex mixing bowl with a bag of chocolate chips. That would be a kick ass "non traditional" gift for me, as someone who also makes most of my own food.

Really though, all the ideas on this thread that I read through are pretty awesome. Good luck! :-)