How to portion cookie dough evenly
Weigh one portion first, then use that piece to check the size of the rest.
Check the recipe for a portion size or a finished cookie count. If it gives a weight for each ball, use that number. If it gives only a yield, weigh the finished dough without its bowl and divide by the number of cookies. A 480-gram batch intended for 24 cookies gives a starting point of 20 grams per cookie.
Set a small plate on the scale and tare it. Weigh the first piece, then use it as a visual guide while you scoop the rest. A spring-loaded scoop speeds things up, but a level scoop and a heaped one can still give different amounts. Reweigh a piece every so often.
Distribute the dough on the sheet with the spacing the recipe recommends. Keep portions on the same tray similar in shape and height. If the dough has warmed substantially during portioning, follow the recipe’s chilling directions before you bake.
