Cookie Scoop Size

Our answer

Nigella suggests using an ice-cream scoop when making Totally Chocolate Chocolate Chip Cookies (from NIGELLA EXPRESS) for consistent portioning of the cookie dough. Also the domed shape of the dough, once portioned up, helps to give the cookies a slightly gooey centre after they have been baked.

We suggest using a scoop that has a sweeping mechanism in the bowl of the scoop, to release the dough easily. Sizes vary but most average around 60ml/¼ cup. You can also now get smaller versions that are sold specifically as cookie scoops and these are usually around 45ml/3 tablespoons. If you use one of these then the cookies will be slightly smaller, so will cook slightly more quickly and you will have a few extra cookies. To check the size of your scoop it is easiest to fill it with water and carefully pour the water into a measuring jug or cup, or weigh the water (60ml weighs 60g).