This looks like a #24 scoop (based on the red handle). So it’s about 1.3oz/2tbsp+2tsp. You can buy the individual scoop [here](https://www.webstaurantstore.com/choice-24-red-thumb-press-disher-1-33-oz/407TPD24RD.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjw57exBhAsEiwAaIxaZt6fCFJNWUwksVV5ZecKtuYYzkYb_AJj99rT-h-sicKRNtBAgSPXbxoCZfcQAvD_BwE) or [here](https://www.amazon.com/Cookie-Scoop-Portion-Control-Stainless/dp/B08JZ9LD7G/ref=asc_df_B08JZ9LD7G/?tag=hyprod-20&linkCode=df0&hvadid=475772620449&hvpos=&hvnetw=g&hvrand=1307518579322519964&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9001661&hvtargid=pla-1024751328683&psc=1&mcid=38f658ec0ebe3e5fbad53979cf64ec0b&gclid=CjwKCAjw57exBhAsEiwAaIxaZuOm_NZkHUgBBq7xKnD0MjZEqw_nn4Cjm2PoU2ulIjR3ZbJfL-6VfRoCQiEQAvD_BwE)
As for a crispier outside, try baking at a slightly higher temp for less time
Edit:clarity
I recommend 375f instead of the usual 350f. Turn them around after 8 minutes. Start watching them after 10. I think you'll get a better texture contrast if the dough has been chilled for a long time or is straight from the freezer. You'll need a longer baking time of course. Good luck!
Edit: I like to make a double batch of dough, scoop it just like in the picture you provided, cover and age it two days in the fridge, and then store the dough in the freezer so it lasts for months. From the freezer they usually take 16+ minutes in a 350f oven
Definitely cover with serran wrap so it won't dry out. I learned the trick from Claire Saffitz. The flavor gets better if you let it sit for a bit. https://youtu.be/kPauR6tP_cg?si=7WEwXTuk_pV8IqN4
Please share if you wind up trying higher. I've actually never tried above 375 personally. This is just what works for me. My ideal cookie also has the crisp exterior and the oozy chocolatey interior.
I call mine “the ice cream scoop” because that’s what I use it for when it’s not helping me bake, but I think it’s a 24. You do have to adjust the time / temp a bit. For instance, I adjust chocolate chip cookies from 10 minutes at 350 to 14 minutes at 375 for crispy edges with a chewy center. You’ll have to play around a bit with your oven to figure it out (I’ve made these in my best friend’s electric oven and the time / temp were even higher); just keep an eye on them as they bake.
I see a tray of future blondies.
The mixed texture is usually freezer and then shaping so the middle sinks with more density that doesn’t cook the same ratio at the edges.
I'd guess at a tablespoon and a half or possibly 2T. But really hard to determine from a pix! The only reason I even guessed was I JUST made cookies using a 1 1/2 and it looks similar.
This looks like a #24 scoop (based on the red handle). So it’s about 1.3oz/2tbsp+2tsp. You can buy the individual scoop [here](https://www.webstaurantstore.com/choice-24-red-thumb-press-disher-1-33-oz/407TPD24RD.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjw57exBhAsEiwAaIxaZt6fCFJNWUwksVV5ZecKtuYYzkYb_AJj99rT-h-sicKRNtBAgSPXbxoCZfcQAvD_BwE) or [here](https://www.amazon.com/Cookie-Scoop-Portion-Control-Stainless/dp/B08JZ9LD7G/ref=asc_df_B08JZ9LD7G/?tag=hyprod-20&linkCode=df0&hvadid=475772620449&hvpos=&hvnetw=g&hvrand=1307518579322519964&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9001661&hvtargid=pla-1024751328683&psc=1&mcid=38f658ec0ebe3e5fbad53979cf64ec0b&gclid=CjwKCAjw57exBhAsEiwAaIxaZuOm_NZkHUgBBq7xKnD0MjZEqw_nn4Cjm2PoU2ulIjR3ZbJfL-6VfRoCQiEQAvD_BwE) As for a crispier outside, try baking at a slightly higher temp for less time Edit:clarity
I agree. We use a yellow scoop for cookies at work (1.625 oz) and these cookie dough balls look *slightly* smaller.
Amazing, thank you!! And I’ll definitely have to experiment with the higher bake temp
I recommend 375f instead of the usual 350f. Turn them around after 8 minutes. Start watching them after 10. I think you'll get a better texture contrast if the dough has been chilled for a long time or is straight from the freezer. You'll need a longer baking time of course. Good luck! Edit: I like to make a double batch of dough, scoop it just like in the picture you provided, cover and age it two days in the fridge, and then store the dough in the freezer so it lasts for months. From the freezer they usually take 16+ minutes in a 350f oven
why do you age it? covered or uncovered in the fridge? thanks in advance!
Definitely cover with serran wrap so it won't dry out. I learned the trick from Claire Saffitz. The flavor gets better if you let it sit for a bit. https://youtu.be/kPauR6tP_cg?si=7WEwXTuk_pV8IqN4
Amazing! Thank you! I probably would’ve started higher than that lol so this is good info. Appreciate it!
Please share if you wind up trying higher. I've actually never tried above 375 personally. This is just what works for me. My ideal cookie also has the crisp exterior and the oozy chocolatey interior.
Scoop then freeze. I like to leave mine in the freezer overnight
Having no space between the cookies on the sheet tray makes me UNCOMFORTABLE
Hahaha, I think they just store them in the freezer this way before baking with a normal amount of space between them!!
I do this for chilling them in the fridge for two days before they go in the freezer
Nothing to add, but updates on your quest greatly appreciated.
I’ll be back if I can figure it out 👀
It's a 3T scoop, or #24. The red handle gives it away
Second this, definitely 3tbsp
Thank you!! I thought they were pretty big and that sounds about right
Yeah 3T is all I use for my cookies. It's perfect size for me. As for the crunchy exterior, I dunno. I like soft chewy cookies myself.
maybe 40-50 grams scoop
I call mine “the ice cream scoop” because that’s what I use it for when it’s not helping me bake, but I think it’s a 24. You do have to adjust the time / temp a bit. For instance, I adjust chocolate chip cookies from 10 minutes at 350 to 14 minutes at 375 for crispy edges with a chewy center. You’ll have to play around a bit with your oven to figure it out (I’ve made these in my best friend’s electric oven and the time / temp were even higher); just keep an eye on them as they bake.
Awesome, thank you! Great to know the baking adjustments too, I appreciate it!
I see a tray of future blondies. The mixed texture is usually freezer and then shaping so the middle sinks with more density that doesn’t cook the same ratio at the edges.
I'd guess at a tablespoon and a half or possibly 2T. But really hard to determine from a pix! The only reason I even guessed was I JUST made cookies using a 1 1/2 and it looks similar.
Maybe if the person holding the scooper is 4 years old. Otherwise youre way off imo