I’ve decided to make the famous NYTimes chocolate chip cookie recipe, and I really want to follow the instructions as closely as possible. The recipe calls for 3.5 ounce mounds of dough, so I’ve been on the lookout for a scoop, or disher, that would be exactly that and, though I think I might have the size I need, I looked all this up recently so I’m putting this here as a big Dishers 101 for myself when I forget it all again.
Dishers, or scoops or portioners, have number sizes on them, mine can be found on the little metal sweep. This size represents the number of scoops in one quart. The larger the number, the smaller the capacity of the scoop. You can find a whole range of disher sizes, I know Sur La Table seems to have them all hanging in a big, happy, jumbled group. The book of yields lists a table of disher sizes in ounces, cups and mililiters. According to the Kitchen Conservatory list the closest sized scoops in liquid ounces would be a size 10 at 3.75 ounces or a size 12 at 3.25 ounces. They have the size 12 as being for standard muffins. I own a Norpro size 16 disher (56mm, 2 tbsp) which I’ve used for standard sized muffins. The OXO cookie scoops I was looking at were sizes:
large: size 20, 3 tbsp., 3.25″ diameter cookie
medium: size 40, 1.5 tbsp., 2.75″ diameter cookie
small: size 60, 2 tsp., 2″ diameter cookie
So, the dishers all have fairly precise measurements, but which size will give me 3.5 ounces of that cookie dough? The finished cookies are supposed to be 5 inches in diameter, far larger than the size 20 OXO disher is supposed to give. The 3.5 ounces is described as being “generous golf balls”. Will my size 16 scoop be too small? When is the last time I held a golf ball in my hand? Do I have the patience to wait until I can locate a size 10 or 12 scoop? Why don’t I own a kitchen scale yet?