French pâtisserie shops are both delicious and a feast for the eyes. Éclairs, chocolate religieuse, mini lemon tarts, tuiles and canelés, are all perfectly lined up in glass cases making it difficult to choose just one. Part of the appeal of these desserts is the obvious care that goes into their preparation and decorating. Their identical size makes presentation straightforward and almost calming for customers (calming in the only way you can be while faced with life-changing pastry decision making).
Presentation in cooking and baking is just as important as the taste. Even for the most basic and humble dessert, uniformity adds to the appeal. Indeed, cookies are not immune to presentation needs. Older baking books will advise bakers to drop cookie dough by the teaspoon or tablespoon full. This results in various sized cookies of lopsided proportions as well as sticky hands. Enter, the cookie scoop, which, is the same thing as an ice cream scoop but has a handy release mechanism that drops the dough onto the pan without needing an extra spoon or urging the dough out with your fingers. The cookie scoop allows the baker to reach precision in both the size and shape of the cookie.
Cookie scoops come in various sizes as well. My recommendation is to have several sizes on hand. Consider the following sizes when purchasing a cookie scoop: